Smoked fish pie
Smoked fish pie Delicious and simple – this is a smoked fish pie recipe anyone can make. It will become a firm family favourite. Jazz it up with prawns and serve with green beans, slivered almonds and crumbled feta with olive oil for your dinner party. Serves 6 You need: 2 x 400g cans of smoked fish or 800g freshly smoked marlin or similar. 4 eggs 500ml blue top milk 1 small onion, roughly chopped small bunch parsley, leaves only, chopped 100g butter 50g plain flour pinch freshly grated nutmeg 1kg floury potatoes, peeled and cut into even-sized chunks 50g grated tasty cheddar cheese How to make smoked fish pie: Flake your smoked fish into a large, ovenproof, rectangle baking dish. Hard-boil the eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold w