- 2lbs diced potato
- ¼ pint sour cream
- 5oz butter (unsalted)
- Salt and pepper to season
- A pinch of nutmeg
- 1 bunch of finely chopped cilantro,
- 1oz sifted plain flour
- 1 pint of skimmed milk
- 1 ½ lb sockeye salmon fillets
- 1 tbsp fresh lemon juice
- 1/8 tsp grated lemon zest
- 4 boiled eggs, quartered
- Preheat the oven to 400 degrees (F).
- In a pan of boiling water, cook the potatoes until tender and mashable. Drain them and make the mash topping for the pie with the ¼ sour cream, 2 ounces of the butter, and a pinch of both salt and ground black pepper. You can also add a pinch of nutmeg to give the mash a really special flavor. Set the mixture aside until you need it.
- In another pan, melt 3 oz of butter, not letting it begin to brown. Cook the cilantro in the butter for a couple of minutes then take the pan off the heat and blend in the flour until a roux (a paste of butter and flour – the basis of many sauces) forms. Carefully whisk the skimmed milk into the roux to create a smooth white sauce. Season according to taste.
- Chop up the fish fillets into one-inch squares. Place these in the dish you’ll be cooking your pie in, and pour over the lemon juice and zest.
- Whisk your sauce over a medium temperature heat until it is the right consistency. Now you can spread it over the salmon pieces. Top them with the slices of boiled egg. Now top everything with the mashed potato. Use a fork to create an attractive pattern on the top, which will go nice and brown when cooked.
- Bake the pie for forty minutes, allowing the potato topping to become crisp and golden. Serve the hot fisherman’s pie immediately with vegetables.
- Use unsalted butter in this recipe to cut the sodium content.
- This is healthier and allows you to enjoy the natural taste of the delicious salmon.
- Fish dishes rarely need much-added salt.