Smoked Fish Pie

Great comfort food or alternatively serve with a fresh summer salad.

Yummy mix of smoked seafood - white fish, salmon and mussels.


  • 500-600g mixed smoked fish (salmon and white Warehou is perfect)
  • 15-20 small smoked mussels
  • 2 bay leaves
  • 1 onion
  • 3 cloves
  • 500ml milk
  • 150ml white wine
  • 50g butter
  • 4 Tbsp flour
  • 5 Tbsp flat leaf parsley
  • Freshly grated nutmeg
  • Sea salt and white pepper to taste
  • 1kg Agria potatoes
View Method Smoked Fish Pie


  1. Cut onion into chunks and stud cloves into a couple of the chunks.
  2. Into the pan add milk, onions, bay leaves and bring to simmer.
  3. Add skin on fish and simmer for 15 minutes then remove fish.
  4. When the fish is cool, flake and put in a large flat ovenproof dish.
  5. De beard the mussels and add to the rest of the fish.
  6. Peel and chop the potatoes and cook until tender.
  7. Mash well with milk, butter, salt, and pepper to get a smooth spreadable texture.
  8. Melt the butter in a pan and add the flour and cook over low heat for 5 minutes until just before the flour turns colour.
  9. Add milk from fish, whisk until smooth and heat for 5 minutes on low.
  10. Add wine, grated nutmeg and season to taste.
  11. Stir through the chopped parsley and pour mixture over the fish.
  12. Heat the oven to 200°C and then top the fish and sauce with the mashed potatoes and cook until golden brown – about 10 minutes.
View Ingredients Smoked Fish Pie
View Method Smoked Fish Pie
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