|
Delia’s Smoked Fish Pie |
Serves: 4
|
500g smoked cod |
Cornichons / small dill pickles |
|
milk |
capers |
|
bay leaf |
1 tablesp lemon juice |
|
black pepper |
3 tablesp parsley, chopped |
|
cream |
potatoes, boiled for mashed top |
|
4 hard boiled eggs |
crème fraîche |
|
|
gruyère & P Reg cheese, grated |
ΘΘΘΘΘ
Poach smoked fish in milk
with bay leaf and ground black pepper, about 10 minutes.
Reserve the liquid.
Make white sauce from the poaching liquid with added cream, add 2 tablesp parsley.
Flake the fish into the
white sauce and mix in the rest of the ingredients
(except the mashed spud !!!). Put in a baking dish.
Cover with potato mashed with crème fraîche and sprinkle with grated cheese.
Bake 190C 30 – 40 mins.
Optional 1: Add some
smoked salmon and a second smoked fish, e.g. smoked trout,
for a more luxurious pie.
Optional 2: Mash pumpkin with the potato – for its colour.