Fluffy smoked haddock potato pie
Submitted by happyzhangbo
Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.
YIELD
5 servingsPREP
12 minCOOK
18 minREADY
30 minUndyed smoked haddock does the flavoring here. Poach it gently in milk and the fish turns moist and flaky while the milk takes on its smoky, savory depth.
That poaching milk is the trick. Instead of pouring it away, you beat it back into the mashed potatoes, so every bite carries the smoked-fish flavor right through the pie.
Floury King Edwards mash up light and dry, ideal for a topping that fluffs rather than sits heavy, and a ricer gives the smoothest result. Low-fat fromage frais stands in for butter and cream, keeping the whole thing airy and gently tangy.
A scatter of grated Emmentaler goes over the top, then the dish slides under the grill until the surface turns golden and crunchy. That contrast between the crisp top and the soft, fish-flecked mash underneath is what makes it.
Kitchen Tips
- Buy undyed smoked haddock; the bright-yellow dyed kind looks artificial and can taste harsher.
- Run your fingers over the fillets first to find and pull any stray pin bones.
- Mash with a ricer or food mill, never a processor, which turns floury potatoes to paste.
- Taste before salting; smoked fish and cheese already bring plenty.
Variations
- Swap in smoked salmon, or a mix of smoked and fresh white fish.
- Stir a handful of cooked peas or sweetcorn through the fish for color.
- Top with mature Cheddar instead of Emmentaler for a sharper finish.
Ingredients
Directions
Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.
Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions.
Cover, bring to the boil and simmer for 5 to 8 minutes until the fish is cooked; it should flake easily.
Lift out the cooked fish and discard the skin and any bones.
Pour the warm milk and spring onions into a jug - you’ll need 200 ml - and there should easily be enough.
Drain the potatoes well and mash, ideally with a ricer, until smooth.
Beat in the warm milk and spring onions, followed by the fromage frais.
Gently fold in the flaked fish and check the seasoning - you’re unlikely to need much, if any, salt, but grind in plenty of black pepper.
Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese.
Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.
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