- FOR THE MASHED POTATO
- 1kg (2lb) floury potatoes, peeled and cut into chunks
- 75-100g (2½-3½oz) butter, cubed
- 120-180ml (4-6fl oz) milk, heated
- FOR THE FILLING
- 750g (1lb 8oz) salmon fillets
- 600ml (20fl oz) milk
- 1 bay leaf
- 4 black peppercorns
- 70g (2¼oz) butter
- 1 small onion, chopped
- 2tbsp plain flour
- 250g (8oz) cooked prawns, peeled
- ¼tsp cayenne pepper
- 2tbsp flat-leaf parsley, chopped
- To make the mashed potato, place the potatoes in a large saucepan and add enough water to cover. Add a pinch or two of salt. Bring to the boil and cook for 20-25 minutes, or until tender. Drain and return the potatoes to the saucepan. Cook over a low heat for 1-2 minutes to remove any remaining moisture.
- Mash the potatoes with 50g (1¾oz) of the butter and the milk, gradually adding the milk until the potatoes are smooth and have reached the desired consistency. Beat the potato well with a wooden spoon to fluff it up, adding a little more milk if needed. Season to taste with salt and freshly ground black pepper.
- For the filling, place the salmon, milk, bay leaf and peppercorns in a saucepan over a medium heat. Simmer for 5 minutes. Strain the mixture into a bowl, reserving the fish and the strained milk. Skin the fish, remove any bones, then flake it into bite-sized pieces and place in a bowl.
- Melt the butter in a clean saucepan over a low to medium heat. Add the onion and cook for 7 minutes, stirring frequently, until soft and translucent. Add the flour, stir well and cook for 1 minute. Slowly whisk in the reserved milk. Bring the mixture to the boil, whisking frequently, until it is smooth and thickened. Allow the mixture to cool.
- Add the prawns, cayenne pepper and parsley to the bowl containing the fish pieces and pour over the sauce. Add a little extra milk to the sauce if it appears too thick. Season well with salt and freshly ground black pepper.
- Spoon the mixture into a large soufflé dish or other suitable ovenproof container. Spread with the mashed potato and fluff up with a fork. Dot the top with the remaining butter. Bake for 30-35 minutes, or until golden and bubbling. Serve the pie immediately, accompanied by steamed green beans or spinach.
If you prefer to make this pie without prawns, simply leave them out and increase the quantity of salmon to 1kg (2lb).