Smoked Fish Pie

Smoked Fish Pie

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Vickie de Vries 0

"This recipe is a strong family favourite. It's great to warm you up on cold winter evenings, or in the summer served with a fresh green salad. You can use Cheddar instead of Red Leicester if you prefer. A plain bechamel sauce is also tasty, but add a little more nutmeg. If sauce making is scary, this dish works just as well with a tin of smoked fish chowder or packet sauce."
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1 h servings 695 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 695 kcal
  • 35%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 55 g
  • 110%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1332 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Heat the oil in a skillet over medium heat. Add the onions; cook and stir until tender, 5 to 10 minutes.
  3. Place the potatoes in a separate saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork. Drain and transfer potatoes to the prepared baking dish.
  4. Add the onions, salmon, haddock, and smoked salmon to the baking dish, tossing to mix.
  5. In the same skillet that the onions were cooked in, melt the butter over medium heat. Stir in flour so there are no lumps. Cook and stir for a few minutes, then gradually stir in the milk. Simmer, stirring frequently, until the sauce begins to thicken. Season with nutmeg, salt, and pepper; remove from the heat. Stir in most of the Cheddar cheese until melted, reserving some to sprinkle over the top of the casserole. Pour the sauce over the contents of the baking dish, and sprinkle with the remaining Cheddar cheese.
  6. Bake in preheated oven until the salmon is cooked through and the cheese on top is toasted, about 30 minutes.


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used smoked catfish in this dish and used sharp cheddar cheese, fresh peas and about a cup of chopped vidalia onions. never tried anything like this but it was very good.

Easy enough to make, however when the milk mixture was hot I added the other ingredients to cook through. Then I poured the mixture into a "6 pie shell and topped with cheese and baked for 10 m...

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