An American-English Fish Pie
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • ​!For the Smoked Salmon:
  • ½ cup sugar (100g)
  • 1 tablespoon kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons mustard powder
  • 2 teaspoons grated lemon zest (from about 1 large lemon)
  • 1 pound salmon fillets, skin on (you will only need ½ lb for the pie, so will have plenty left over)
  • 1 large, flat disposable foil pan
For the mashed potatoes:
  • 2 pounds Idaho or russet potatoes, peeled and cut into 1 to 2 inch cubes
  • 6 tablespoons unsalted butter (85g)
  • ½ cup whole milk (110g)
  • Coarse kosher salt, to taste
  • Freshly ground black pepper, to taste
For the filling:
  • ½ pound medium to large shrimp, peeled and deveined
  • Coarse kosher salt, divided
  • ⅛ teaspoon baking soda
  • 1 pound cod (or other firm white fish fillets such as halibut, haddock, hake or pollack), skinned, deboned, and cut into 1½ inch chunks
  • 4 tablespoons unsalted butter (add 2 more if using panko) (55g)
  • 2 medium leeks, white and light green parts only, washed and finely chopped (8oz after trimming)
  • ⅓ cup all-purpose flour (40g)
  • ½ cup dry white wine (110g)
  • 1 cup whole milk (220g)
  • 1 cup heavy cream (220g)
  • ¼ cup (16g) chopped parsley
  • 3 tablespoons (10g) minced chives
  • 2 anchovies, finely chopped
  • Freshly ground black pepper, to taste
  • ½ cup panko breadcrumbs
To make the smoked salmon:
  1. Combine the sugar, salt, pepper, mustard powder and lemon zest in a small bowl. Place the salmon, skin-side down in a glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 12.
  2. If using wood chips, soak them in water for at least 1½ hours before you plan to smoke the fish. (Pellets do not have to be soaked.) Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Sprinkle half the soaked wood chips over the hot coals. You can also use a smoker box or a foil packet with holes punched in it. On the empty side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate on the grill. Make sure top and bottom vents are open about ¼ of the way.
  3. Wipe most of the sugar mixture off the salmon place the fish, skin-side down, on the cooler side of the grill directly over the foil pan. Close the lid on the grill and smoke the salmon for about 20 minutes. The interior of the fish should reach 125ºF on a instant thermometer and feel just firm to the touch. Transfer the salmon to a plate and cover with aluminum foil. Allow to rest for at least 20 minutes. When cool, remove skin and any bones, and flake into medium (1 inch) pieces.
To make the potatoes:
  1. Peel potatoes and cut into rough chunks, about 1 to 2 inches cubed. Transfer to a bowl of cold water to rinse. Change water 2 or 3 times until it runs clear. In a Dutch oven or large stockpot, bring 4 quarts of water to a boil over high heat. Add potatoes and cook until completely tender, about 15 minutes. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch. Set a ricer or food mill over now-empty pot and pass potatoes through. Add milk and butter and fold gently with a rubber spatula to combine. Season to taste with salt and pepper. Keep warm until ready to serve.
To make the filling and bake:
  1. Heat the oven to 375°F and arrange a rack in the middle. In a medium bowl, toss shrimp with ½ teaspoon kosher salt and ⅛ teaspoon baking soda. Place in the fridge for 15 minutes or up to an hour. When ready, cut into large chunks if extra large or jumbo.
  2. In a large saucepan over medium heat, melt 4 tablespoons butter. Add the leeks and cook until soft but not brown, about 5 minutes. Stir in flour and cook for 2 minutes. Slowly add the wine, milk and cream, stirring well. Bring sauce to a simmer and cook for 5 minutes. Stir in the parsley, chives and anchovies. Remove from the heat and season to taste with salt and pepper. Gently stir in the smoked salmon, cod and shrimp. Transfer the mixture into a buttered 2-quart baking dish.
  3. Top with dollops of mashed potatoes, then use a spatula to spread into an even layer over the entire top of the dish. Make sure to cover the edges to prevent sauce from bubbling over. If desired, use the back of a large spoon to create a wavy texture. Sprinkle over panko breadcrumbs and and dot top with the remaining 2 tablespoons of butter. Place dish on a baking tray and place in oven on center rack. Bake until bubbly and the top is golden brown, about 30 to 40 minutes.
Recipe by Nerds with Knives at