How to make an easy fish pie | Smoked Salmon and Cod Fish Pie

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 200°C.

Cut the cauliflower into florets and rinse them.

Boil a pot of water with a pinch of salt and add the cauliflower florets, partly covering with a lid.

While the cauliflower is simmering, chop the smoked salmon and cod into pieces, keeping them sizable.

Chop the onion finely.

Remove the big stalks from the parsley and dill, then chop them small.

Add the onion to a hot pan with a pinch of salt and fry until golden and soft.

Add vinegar to the pan with the onion and cook for 30 seconds to burn off the vinegar.

Add half a stock cube to the pan.

Mix cornstarch with water and pour it into the pan, whisking until it thickens.

Add cream to the thickened mixture and cook for 2 minutes.

Add the chopped fish (smoked salmon and cod) and peas to the creamy sauce.

Stir in dijon mustard, dill, parsley, salt, and pepper, mixing well.

Drain the cauliflower and prepare to make the mash.

In a food processor, add the drained cauliflower and butter, then blitz until smooth.

Add half of the parmesan to the cauli mash and season with salt and pepper, then blitz again until combined.

In an ovenproof baking dish, layer some of the fish filling at the bottom.

Top the fish filling with the cauliflower mash, creating edges for crispiness.

Sprinkle the remaining parmesan on top of the mash.

Bake in the oven for 15-20 minutes until golden and crispy.

If needed, use the grill for the last few minutes to enhance crispiness.

Let the pie set for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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