Smoked Trout Fish Pies Recipe

Introduction

Smoked trout fish pies offer a comforting twist on a classic dish, combining rich, smoky flavors with creamy mashed potatoes. Easy to prepare and perfect for using up leftovers, this recipe is sure to become a family favorite.

Ingredients

• 1½ tbsp butter
• 3 tbsp flour
• 350ml full-fat milk
• 1-2 tbsp creamed horseradish (optional)
• Small bunch dill, chopped
• 1 large bunch spring onions, chopped
• Zest of 1 lemon
• 2 x 175g packs smoked trout fillets, skin and bones removed, flaked into big chunks
• 450g leftover mashed potatoes

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Melt the butter in a saucepan over medium heat.
2. Step 2: Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and add the horseradish if using. Simmer the sauce until it thickens, about 2 minutes.
3. Step 3: Remove the sauce from heat and stir in the chopped dill, three-quarters of the spring onions, lemon zest, flaked smoked trout, and seasoning to taste.
4. Step 4: Pour the fish mixture into four individual pie dishes or one large pie dish.
5. Step 5: Mix the leftover mashed potatoes with the remaining spring onions. Spoon this mixture evenly over the fish filling.
6. Step 6: Bake in the preheated oven for 15-20 minutes, or until the topping is golden and the filling is bubbling.

Tips & Variations

• For a flavor change, swap smoked trout with hot-smoked salmon or combine prawns with smoked salmon trimmings for a seafood twist.

Storage

Store leftover fish pie covered in the refrigerator for up to 2 days. To reheat, warm in the oven at 180°C until thoroughly heated and bubbly again to keep the topping crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh trout instead of smoked trout?

Fresh trout will work but won’t have the same smoky flavor. You can cook and flake fresh trout before adding, but consider adding a smoky ingredient or seasoning for depth.

Is creamed horseradish necessary?

No, it is optional. It adds a subtle kick that complements the smoky fish, but you can omit it if you prefer a milder taste.

Smoked Trout Fish Pies Recipe

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★★★★★

4.5 from 103 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Delightful smoked trout fish pies with a creamy, lemon-zested sauce combined with fresh dill and spring onions, topped with fluffy mashed potatoes baked to a golden finish. Perfect for a comforting meal using leftover mashed potatoes.

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Ingredients

Scale 1x2x3x

For the Sauce and Filling

• 1½ tbsp butter
• 3 tbsp flour
• 350ml full-fat milk
• 1–2 tbsp creamed horseradish (optional)
• Small bunch dill, chopped
• 1 large bunch spring onions, chopped
• Zest 1 lemon
• 2 x 175g packs smoked trout fillets, skin and bones removed, flaked into big chunks

For the Topping

• 450g leftover mashed potatoes

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Instructions

1. Preheat the Oven: Heat the oven to 200°C (180°C fan)/gas mark 6 to prepare for baking the pies.
2. Make the Roux: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute to form a roux, ensuring the flour is fully combined but not browned.
3. Add the Milk and Horseradish: Gradually stir in the full-fat milk and the creamed horseradish if using. Continue to stir and cook until the sauce bubbles and thickens, about 2 minutes.
4. Mix in Flavorings and Fish: Add the chopped dill, three-quarters of the chopped spring onions, lemon zest, and flaked smoked trout to the sauce. Season with salt and pepper to taste and mix gently to combine all ingredients evenly.
5. Assemble the Pie: Pour the fish mixture evenly into 4 individual pie dishes or one large pie dish. In a separate bowl, mix the leftover mashed potatoes with the remaining spring onions, then spoon this mixture over the fish filling to cover completely.
6. Bake: Place the pie(s) in the preheated oven and bake for 15-20 minutes or until the topping is golden brown and the filling is bubbling around the edges.
7. Serve: Remove from oven and allow to cool slightly before serving for a comforting and flavorful fish pie meal.

Notes

• You can substitute smoked trout with hot-smoked salmon or a combination of prawns and smoked salmon trimmings for variety.
• Using leftover mashed potatoes as the topping helps reduce food waste and adds a rich, creamy texture.
• If you prefer a milder flavor, omit the horseradish or adjust the quantity to taste.
• Pie dishes can be individual servings or a single large dish depending on your preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: smoked trout fish pie, fish pie recipe, leftover mashed potatoes recipe, baked fish pie, smoked fish dishes