Serves 4-6
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For the mash topping:

For the filling:

  1. Place the potatoes in a pot of cold, salted water and bring to the boil over a high heat. Cook for 12-15 minutes or until tender. Drain, then mash until smooth. Stir in the milk, egg and butter. Season and set aside.
  2. Preheat the oven to 180°C/160°C fan/gas mark 4.
  3. For the filling, bring the milk to a gentle simmer in a saucepan over a medium-low heat. Add the fresh salmon and poach for 3-4 minutes. Remove the fish using a slotted spoon and reserve 250ml of the milk. Discard the rest and wipe out the pan.
  4. Melt the butter in the saucepan over a medium heat. Whisk in the flour and cook for 2-3 minutes.
  5. Gradually whisk in the reserved poaching milk. Stir in the stock and season to taste with salt and black pepper. Cook over a low heat for 3-4 minutes until thickened, then remove from the heat.
  6. Stir in the parsley and dill, then gently fold in the poached salmon and the smoked salmon, if using. Divide the mixture between four 400ml pie dishes, or six smaller dishes.
  7. Carefully spread the mash over the tops of the pies. Sprinkle with Parmesan and bake for 15-20 minutes, until the mash is golden brown and the sauce is bubbling around the edges.

Nutrition Facts

Per Serving: 529kcals, 24.1g fat (11.7g saturated), 47g carbs, 10g sugars, 33.6g protein, 5.8g fibre, 0.349g sodium

Make one large pie instead of individual ones, if preferred; simply bake for the longer time of 35-40 minutes.