This simple, modern take on the traditional Fishermans Pie uses fresh and smoked salmon.
Recipe courtesy of culinary consultant Martin Dwyer of Waterford, Ireland.
1 pound fresh wild salmon fillet
4 ounces smoked salmon, chopped
1 large onion, chopped
12 fluid ounces milk
2 ounces butter
1 ounce flour
Fresh black pepper
6 to 8 med potatoes
1) Place the fresh salmon in a pot and cover with milk. Simmer for 10 minutes.
2) Add the chopped smoked salmon to the pot. Bring back to a simmer and then remove from heat and let cool.
3) In a sauté pan, cook the chopped onion in 1 ounce butter until soft. Add the flour to this pan and cook in.
4) Remove the fish from the milk, and set aside. Pour the milk into the pan with the onions, butter, and flour. Stir well together and let it come to a gentle simmer for 5 or 6 minutes. It should form a thickish sauce. Add some more milk if it is too thick. Season with fresh black pepper (dont use salt).
5) Remove all the skin and bones from the fresh salmon and break it up into large chunks with your fingers.
6) Place the fish in the bottom of an oven proof casserole and pour the sauce over the top. Leave this to cool until the sauce is set.
7) Meanwhile, peel and steam the potatoes about 40 minutes or until tender. As soon as they are cool enough to handle, slice into thick slices and interleave the slices on top of the fish in the dish.
8) Melt the remaining 1 ounce butter and then paint the top of the potatoes with it. Cook in a 400F oven for 20 to 30 minutes, until the potato is golden brown and the fish bubbling.
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