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Add the salmon to a pan with the cold milk, cover with a lid and bring to the boil.
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.
Blanch the broccoli in boiling water for 1 minute, drain and place in a deep 25cm x 25cm ceramic dish.
Add the prawns, capers, gherkins (if using) and chopped herbs to the dish and mix well.
With a slotted spoon remove the salmon from the milk (reserving the liquid) and flake the meat in to the dish.
In a deep saucepan melt the butter, stir in the flour and cook for two minutes.
Add the warm poaching milk a little at a time, whisking constantly until smooth.
Season with salt, pepper and mustard to taste.
Add the grated Cathedral City cheddar, stir well, and pour over the fish and vegetable mixture.
Pre heat the oven to 200°C/ 400°F/ Gas mark 6.
Sprinkle a little flour over a clean work surface and roll out the pastry block to one centimetre thick.
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.
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.
Serve immediately with buttery mash and green vegetables.