Nothing beats a fish pie – and this is one of the best! Comfort food at its most delicious. Serves 4 Preparation time: 20 minutes Cooking time: 1 hour 900g (2lb) potatoes 200g (7oz) frozen wild Alaska salmon fillets 200g (7oz) frozen wild Alaska smoked pollock fillets 100g (4oz) broccoli, broken into small florets 1 bunch spring onions, thinly sliced 500ml tub crème fraiche 4 tsp fresh dill or parsley, chopped Salt and freshly ground black pepper 75g (3oz) mature Cheddar cheese, grated
• Preheat the oven to 190°C, fan oven 170°C, gas mark 5 • Cook the potatoes in lightly salted boiling water until just tender – about 15 minutes. Cool for a few minutes, then slice them • Cut the salmon and pollock fillets into chunks and arrange in the base of a large baking dish (or use individual dishes) • Lightly cook the broccoli and spring onions in boiling, salted water for a few minutes, then drain them thoroughly. Add to the baking dish, then tip in the crème fraiche and dill or parsley. Season with salt and pepper, then mix together gently • Arrange the sliced potatoes on top, then scatter the grated cheese evenly over the surface. Transfer to the oven and bake for 35-40 minutes, until golden brown. Serve at once Cook’s tip: Use unsmoked frozen pollock if you prefer. Recipe from the Alaska Seafood Marketing Institute.