Fish Pie with Smoked Cheese Topping

I love fish pie,  it a conforting dish and made with everything in one pot.

The weather has turned again, with rain replacing the scorching BBQ weekend. So I wanted something comforting.   Once all the preperation is done this is one of those classic dishes for serving to a big family. It doesn’t need an accompanients really.

Pies are also a good way of using up ingredients in this case languishing frozen scallops and salmon neither of which standout enough to be principal but contributing delicious texture in a pie.

For the topping and a summer theme , new potatoes at this time of year have   papery skins that can just be scrubbed and mashed.

Perhaps wanted a hint of smokey BBQness, I added a little smoked salmon which goes a long way but for added smokiness in the topping a little recently picked up some Lincolnshire Poacher Cheese a strong mature cheese the smoked version is delicious and deep flavour.

Smokey Summer Fish Pie
Serves 4 ( or two greedy people)

Filling
50g of Smoked Salmon cut into 1cm strips
250g of fresh salmon steaks skin removed cut into 2cm square chunks
4 small scallops cut in half
100g of peas ( frozen is fine but if you can get fresh even better)

Potato Topping
400g of new potatoes scrubbed
50g of smoked cheese ( Smoked Lincolnshie Poacher
20ml of milk
1 tbsp of butter

White Sauce
300ml of milk
1 tbsp of butter
2 tbsp of flour
1 medium onion

Method

1. Slice the onion and place in a pan with the milk , salt and pepper
2. Bring to a gentle simmer then turn of the heat cover and leave to steep for at least 20 minutes
3. Meanwhile scrub the new potatoes cut any that are larger than a large egg in half place in a pan cover with water bring to the boil until soft about 20 minutes.
4. Prepare the fish by seasoning well with salt and pepper in put it in the bottom of a oven proof pie dish with the peas.
5. Melt the butter in a sauce pan add the flour and slowly add the milk and onion to form a roux sauce add half the cheese
6. Mash the potatoes with the skins on , add butter and milk
7. Pour the roux sauce over the fish top with the mashed potatoes and finally scatter over the remaining cheese.
8. Bake in a hot over ( 200degc) for 20 minutes until golden on the top.

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