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Smoked Cod and Salmon Pie

(for 4)

350g (12 oz.) Smoked Cod (or Smoked Haddock)
350g (12 oz.) Fresh Salmon
110g (4 oz.) Smoked Streaky Rashers
1 large Onion
2 sticks Celery
350ml (12 fl. oz.) Milk
30g (1 oz.) Butter
30g (1 oz.) Flour
Mashed Potato:
10 med Potatoes
110 ml (4 oz.) Milk
30g (1 oz.) Butter

Put the cod and salmon in a pot and cover with the milk.
Simmer together for 10 to 15 mts and then let cool in the liquid.
Chop the rashers finely and then fry in the butter until crisp.Take these out with a slotted spoon.
Chop the onion and the celery finely and then let them sweat gently in the same pot for 10 to 15 mts until soft .
Add the cooked rashers to the pan and then stir in the 1oz. of flour.
Drain the fish off its cooking liquor and pour this into the pan after the flour.
Stir well together and let it come to a gentle simmerfor 5 or 6 mts. It should form a thickish sauce. If necessary add some more milk if its too thick.
Season just with fresh black Pepper.
Remove all the skin and bones from the fish and break it up into large chunks with your fingers. Take the sauce off the heat and then fold the fish into it. Pour all the mixture into an ovenproof dish and let it cool while you make the mashed potato.
Peel and cook the potatoes either by boiling or steaming .(I prefer to steam if I'm mashing them)
When cooked, mash well, heat the butter up with the milk and beat this mixture into the potatoes until it looks light and creamy. Season these.
Spoon the mashed Potato gently on top of the fish mixture and then fork over the top.
Set the oven to Gas 6, 200C,400F.and put the pie in at this heat for 20 mts.
The top should be browned and crisp.
This is particularly good with some freshly cooked crisp Broccoli.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef