• 225g / 8 oz smoked haddock

  • 250g / 9 oz cod fillets

  • 100g / 3 ½ oz diced raw salmon

  • 1 lemon

  • 1 tsp black peppercorns

  • 1 bay leaf

  • 1 lemon thyme sprig

  • 150ml / 5 fl oz milk

  • 150ml / 5 fl oz water

  • 25g / 1 oz unsalted butter

  • 25g / 1 oz flour

  • 3 tbsp freshly chopped parsley

  • 3 hard boiled eggs, roughly chopped

  • salt and ground black pepper

  • broccoli, to serve

  • For the Mash

  • 450g / 1lb potatoes, peeled and cut into quarters

  • milk

  • butter

  • grated cheese


  • 1.

    In a saucepan add the cod fillets, smoked fillets, milk, water, peppercorns, lemon, bay leaf and thyme.

  • 2.

    Bring to the boil, then reduce the heat and cook for a further 8 minutes until the fish is nearly cooked.

  • 3.

    Strain, making sure to reserve the cooking liquid.

  • 4.

    Wait until the fish is cool and then skin and debone, flake into a bowl.

  • 5.

    Melt the butter in a small pan and add the flour, stir continuously and cook for about a minute, add the milk/water mix that the fish was cooked in a bit at a time, stirring (or whisking) all the time to ensure there are no lumps, continue adding until you have made a white sauce. Add the parsley, and season with salt and pepper.

  • 6.

    Meanwhile cook the potatoes until soft and then mash with the butter and milk, season to taste.

  • 7.

    Add the raw salmon to the cooked fish and then add the eggs, and white sauce mix together with a wooden spoon and then transfer to an oven proof dish. Preheat the oven to 200C / 400F.

  • 8.

    Spread the mash over the fish mixture ensuring it is evenly distributed, dot with some butter and sprinkle with grated cheese, cook for about 20-25 minutes until the top is golden brown and the inside bubbling.

  • 9.

    Serve immediately with some broccoli.

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