Salmon Fish Pie

A creamy, fish dish

Salmon and cod are perfect partners in this creamy, fish dish. Peas and leeks adds a delicious fresh vegetable taste and our signature hint of basil and parsley finish off this classic dish.

Ingredients

  • 600g potatoes
  • 6 tablespoons of milk
  • 20g butter
  • dash of olive oil
  • ½ onion or 1 shallot peeled and diced
  • 1 garlic clove, peeled and crushed
  • ½ leek trimmed and diced
  • 1 medium carrot, peeled and diced
  • 100ml milk
  • 200ml low salt vegetable or fish stock
  • 1 ½ tsp chopped fresh parsley, time and basil
  • 200 g salmon, skin removed & cut into 2 cm chunks
  • 150 g cod, skin removed & cut into 2 cm chunks
  • 70g frozen peas

Method

  • Pre-heat the oven to 200ºC/400ºF/Gas 6 if making this for toddlers, for a puree, you do not need to use the oven.
  • Place the potatoes in a pan of cold water and bring to the boil. Cook for around 20-25 minutes until they are soft. Drain and mash with the butter and milk. Set aside.
  • To make the sauce, heat the olive oil in a pan and sauté the onion for 5–6 minutes until soft. Add the garlic and leek and cook for a further 8 minutes until soft.
  • Gradually, stir in the fish or vegetable stock and milk then cook over a medium heat, stirring continuously and bring to the boil and cook for a few minutes to thicken the sauce. Remove from the heat and stir in the chopped herbs.
  • Add in the fish and peas (make sure to check for bones in the fish).
  • If making for the whole family or for children over 1 year old. Remove the portion for the family, season well and place in a small dish or 4 ramekins, spoon over the potato (season the potato for the whole family) and grate over some parmesan. Bake in a preheated oven for 25 minutes.
  • For your baby’s portion place the fish and sauce back on a medium heat and cook for 4-5 minutes until the fish is cooked through. Remove from the heat and blend the fish mix. Mix a little potato in with the fish mix and serve.