Cheesy salmon fish pie

Method

• 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.