Yesterday morning we watched Mr Paul Hollywood make a mouthwatering and easy-to-make Scandinavian hot-smoked salmon dish using just a few simple ingredients. When I watch cookery shows, I often find that the recipes need lots of spices and herbs, making them less cost effective than they ought to be, however we decided that this dish was a perfect Saturday night treat – so we made our own using the contents of our fridge, plus a few cheap extras.
For some reason I’m totally mad on mackerel at the moment. A few months ago it was Sardines, now I’ve moved on to vacuum packed smoked varieties of this fish. So, we scrapped the salmon and opted for a cheaper and more favourable alternative – it cost us just £2 from Morrisons = Bargain!
This pie is by far the best pie I have ever made. It’s a fab alternative for those of you who want to make a fish pie and are bored of the same old recipe. Whether you use salmon or mackerel is up to you – just make sure it’s smoked. Click here to see Paul’s salmon recipe. Here’s my mackerel alternative.
- 4 sheets of filo pastry
- 5-6 medium waxy potatoes
- 2 onions
- 100ml double cream
- Butter (approx 50-75g)
- 3 smoked mackerel fillets
- Heat some oil in a pan and add your onions, finely sliced. Allow to cook through on a medium heat and keep stirring. You want them to soften, so leave them to cook for 15-20 minutes – seasoning towards the end.
- Once your onion are frying, slice your potatoes into thin round pieces, place in a pan, cover will milk and cook for 5-6 minutes.
- Grease a baking tin and line it with your first filo pastry sheet. Brush with butter, turn slightly and add your next until done – leaving pastry hanging over the edge.
- Pre-heat your oven to 200 degrees.
- Drain your potato adding 100 ml of your milk back to the pan. Add in 100 ml cream to your milk and place your potato to one side.
- To assemble your pie, lay out a layer of potato, followed by a layer of onion and then mackerel. Repeat once and top with potato before pouring over your thick milk and cream mixture – allowing to settle into the filling for a few minutes.
- Fold over the top layer of filo pastry into the middle, brush with butter and repeat until done.
- Bake for 30 minutes – it should be golden brown.
- Serve with vegetables and enjoy!
Hayley Jayne xx