Smoked Fish, Scallop and Cheddar Pie

by Kieran Day

This is one of my absolute favourite winter warmers... you can us whatever fish you like really, just as long as you include smoked haddock or cod as it adds an amazing depth of flavour. If pastry isn't your thing, you can substitute with a mashed potato top! YUMMMMMMM...




You'll need

  • 1 x packet of Careme puff pastry (if you don't fancy making your own)
  • 300g x fillet of skinlee salmon
  • 300g x fillet of smoked haddock
  • 12 x scallop-roe on
  • 2 x large leeks
  • 2 x cloves of garlc
  • 1 x bunch of parsley
  • 1 x lunch of dill
  • 250ml dry white wine
  • 500ml of cream
  • 150g quality smoked cheddar - grated
  • half a teaspoon grated nutmeg
  • S+P to taste
  • 100g butter

Here's how

  1. Slice the leeks into rounds and finely dice the garlic. Wash and finely chop up the herbs. Set aside. Next, Chop your fillet of salmon into 1.5cm cubes. Do the same to your smoked haddock. You will need to cut the flesh away from the skin beforehand. pre-heat oven to 180c.
  2. In a heavy based saucepan, sweat the leeks in the butter. Once they are soft, add the garlic. cook for about 5 mins. Deglaze with white wine and cook for a further 3 mins.
  3. Add the cream, smoked cheddar and smoked haddock.
  4. Remove from the heat. Add nutmeg, salmon and scallops. Next fold through chopped herbs and season to taste with salt and pepper.
  5. Scoop contents into a nice ceramic baking dish. Give the pastry a quick roll over with a pin. Gently place on top of the pie filling and cut excess pastry off. Brush with egg wash. Pop in a hot oven for roughly 20 mins. Enjoy with a fresh salad.

About the Author

Kieran Day

Kieran is the head chef and co-owner of The Stinking Bishops in Newtown, Sydney. The Stinking Bishops is a specialty cheese shop, bar and restaurant serving up wholesome British & European inspired dishes, alongside cheese and cured meat boards. "I have a passion for simple, uncomplicated... Read Full Bio

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