Fish Pie with Smoked Salmon & Prawns

Read about our Pacific cod and Atlantic cod. View the range of frozen cod and fish dishes we have available.

Portions: 4


  • 600g Fish Pie Mix (pre-prepared)
  • 250g White Onions (cut into 10mm dice)
  • 10g Fresh Dill (chopped)
  • 125g Smoked Salmon Trimmings
  • 65g Butter
  • 125g Cooked Prawns
  • 2 Lemon Zest and Juice
  • 200g White Wine
  • 10g Fish Stock Paste
  • 65g Plain Flour
  • 100g Double Cream
  • 150g Peas
  • 10g Flat Leaf Parsley (chopped)
  • 70g Spring Onions
  • 10g Fresh Chives (snipped)
  • 500g Prepared Mashed Potato
  • 120g Grated Mature Cheddar


  1. In the base of a heavy bottomed saucepan, melt the butter.
  2. Add the fish pie mix and cook for about 2 – 3 minutes. Remove from the butter with a slotted spoon. Place into a suitable baking dish and place into a low heat oven.
  3. Add the onions to the butter and cook without colour until they start to soften.
  4. Add the flour and stir until a roux has formed. Make the fish stock as per manufacturer’s instructions.
  5. Add the lemon zest and juice, white wine and fish stock. Stir until a smooth sauce has formed. Add the double cream.
  6. Add the spring onions, peas, smoked salmon trimmings and prawns. Heat gently and then add the fish from the oven.
  7. Cook until the fish is tender, but still maintains its shape.
  8. Transfer into a suitable ovenproof dish. Leave to cool.
  9. Cover with the prepared mash potato. Smooth out and then sprinkle the grated cheddar cheese over the top.
  10. Bake in a moderate oven until the potato is golden brown and the core temperature has been reached.