Smoked Fish Pie

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

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