Cheesy salmon fish pie

  • Serves 5-6

This homely fish pie will take you back to your childhood with its warm cheesy sauce - what could be better?

Salmon fish pie

Recipe courtesy of Cathedral City cheese



  • Raw salmon 400g, skinn removed
  • Semi-skimmed milk 500ml, plus a little extra for the pastry
  • Tenderstem® broccoli 120g, washed, trimmed and halved
  • Cooked prawns 150g
  • Capers 1 tsp, chopped (optional)
  • Cocktail gherkins 4-5, chopped (optional)
  • Fresh dill small bunch, chopped
  • Parsley small bunch, chopped
  • Butter 50g
  • Flour 50g, plus a little extra for dusting
  • Salt and pepper
  • English mustard 1 tsp
  • Cathedral City strong cheddar cheese 130g, grated
  • Jus roll puff pastry 1 pack


  • Step 1

    Add the salmon to a pan with the cold milk, cover with a lid and bring to the boil.

  • Step 2

    Cook the fish for five minutes and then turn off the heat and allow the fish to poach in the hot milk for 10 minutes.

  • Step 3

    Blanch the broccoli in boiling water for 1 minute, drain and place in a deep 25cm x 25cm ceramic dish.

  • Step 4

    Add the prawns, capers, gherkins (if using) and chopped herbs to the dish and mix well.

  • Step 5

    With a slotted spoon remove the salmon from the milk (reserving the liquid) and flake the meat in to the dish.

  • Step 6

    In a deep saucepan melt the butter, stir in the flour and cook for two minutes.

  • Step 7

    Add the warm poaching milk a little at a time, whisking constantly until smooth.

  • Step 8

    Season with salt, pepper and mustard to taste.

  • Step 9

    Add the grated Cathedral City cheddar, stir well, and pour over the fish and vegetable mixture.

  • Step 10

    Pre heat the oven to 200°C/ 400°F/ Gas mark 6.

  • Step 11

    Sprinkle a little flour over a clean work surface and roll out the pastry block to one centimetre thick.

  • Step 12

    Drape the pastry over the dish making sure you have at least a 3 cm overhang around all the edges. Trim the excess then cut the remaining pastry into fish shapes.

  • Step 13

    Brush the pie with milk, place the fish pastry shapes on top, brush again and put in the oven for 30-35 minutes until the pastry is golden and puffed and the filling is piping hot.

  • Step 14

    Serve immediately with buttery mash and green vegetables.