Lou’s Salmon & Sweet Potato Fish Pie

VIDEO A magnificent, luxury version of everyone's favourite fish pie, satisfyingly rich and delicious. Perfect for a special occasion, it includes our fabulous award-winning smoked salmon.

Check out our video to watch Lou making this dish at home

Ingredients

• 4

  BigFish Salmon Fillets

• 100g

  BigFish™ Traditional Smoked Salmon or Loch Trout

• 800g

  sweet potatoes, washed

• 150g

  fresh spinach leaves

• 1

  onion, roughly chopped

• 850ml

  milk

• 100g

  strong cheese e.g. cheddar, grated, plus a little extra for the topping

• 50g

  butter

• 50g

  plain flour

• 1

  bayleaf

• Small bunch

  Fresh parsley, for the topping

• seasoning

Method

• 1.

  Prepare your sweet potatoes. Wash well and pat dry, then prick each 3-4 times with a fork.Cook them either in the microwave or the oven (clearly the microwave is fastest!)

  Microwave - put potatoes on a microwave-safe plate and cook on high for 5 minutes, then test with a fork.  If not tender, cook for a further 30 seconds at a time until nicely soft.

  Oven - put potatoes on a foil lined baking tray and roast in a preheated oven (220°C/200°C fan/gas 7) for 40-50 minutes until tender.

• 2.

  As you reach the end of the sweet potato cooking time, start the sauce.  Put the milk in a saucepan, adding the onion and the bay leaf.  Bring to a gentle simmer.  While the milk is heating, melt the butter in another saucepan.  When melted, add the flour and stir in, mixing well to cook the flour gently in the butter. 

• 3.

  Now strain the seasoned milk into the flour and butter mixture a bit at a time, stirring or whisking well on a gentle heat to combine.  When the milk, butter and flour are mixed and the sauce has started to thicken, add the cheese and stir to melt into the sauce.  Season with black pepper. 

• 4.

  Remove the BigFish™ frozen salmon fillets from the outer packaging. Pierce the inner sleeves and microwave as per the pack instructions but reducing the time slightly to keep the fish moist. Don’t worry if it appears slightly under-cooked - it will finish cooking in the oven

• 5.

  Preheat the oven (180°C/160°C fan/gas 4).  Now peel the skin off the roasted sweet potatoes and mash well with butter and seasoning.

• 6.

  Microwave spinach for a couple of minutes in a covered bowl with a teaspoon of water. Drain to remove excess water.

• 7.

  Take the cooked fillets from the microwave and remove from the cooking pouches.Lightly butter or oil your pie dish and flake the salmon into it, removing the skin.

• 8.

  Now build your pie.Open your BigFish™ Smoked Salmon or Smoked Trout and add around 100g in roughly torn pieces to the cooked salmon in your dish, followed by the spinach.  Now pour over the sauce, ensuring everything is covered.

  Finally, spoon the mashed sweet potato over the pie to cover. Add a little extra grated cheese on the top

• 9.

  Cook your pie in the hot oven for about 30 minutes, or until the top is nicely crisp and the sauce bubbling.Chop a little parsley over the top to garnish before serving… and enjoy!

Reviews

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Please keep me updated on your recipes.

Louise

8th October 2020

Very tasty recipe and relatively easy to make

Rosie

30th September 2020

This is one of my favourite recipes. I love the sweet potato topping compared to the usual white potato. The sauce is luxuriously creamy but it doesn't feel too naughty as it's made from such wholesome ingredients (and lots of cheese!)

Will

22nd September 2020

absolutely delicious!

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