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Smoked Fish Pie
Change the potato for kumara if you wish, adds colour to this fish pie
Ingredients
800g potato, peeled and chopped
25g butter
1 tablespoon oil
1 onion, finely chopped
1 stalk celery, sliced
1 large carrot, finely chopped
1 clove garlic, crushed and finely chopped
3 slices bacon chopped
750g smoked fish, skin and bones removed
1 1/2 cups sour cream
salt and freshly ground black pepper
1 toast slice grainy bread
small handful flat leaf parsley leaves
1 clove garlic, finely chopped
1 tablespoon finely grated lemon rind
Preparation
Place potato in a saucepan with a sprinkle of salt, cover with water and cook until tender.
Drain well and then mash until smooth with the 25g butter.
Set aside.
Preheat oven to 180 C.
Heat oil over a gentle heat and cook onion, celery, carrot, garlic and bacon until onion is soft.
Remove from heat and transfer to a large bowl.
Flake the fish into the bowl with the onion mixture and then add the sour cream.
Mix well and season to taste with salt and pepper.
Transfer mixture to a baking dish approximately 30cm x 25cm.
Spread the potato over the fish mixture.
Place bread, parsley, garlic and lemon in a food processor and process until fine crumbs.
Sprinkle the crumbs over the potato and bake for 25 minutes until the crumbs are golden and the filling is piping hot (cover with foil if the crumbs brown too quickly)
Preparation Time 20 minutes
Cooking Time 50 minutes
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