There is something inherently comforting about a classic fish pie—the creamy, herb-infused sauce, the tender chunks of fish, and the satisfaction of a warm, bubbling meal on a chilly evening. But let’s be honest: we eat with our eyes first.
If you’re looking to elevate your midweek dinner game, look no further than this Salmon “Scale” Pie. It brings all the rustic comfort of a traditional British fish pie but trades the standard mash for a stunning, crispy potato topping that mimics fish scales. Not only is it visually arresting, but the texture combination of the creamy, saucy interior and the wafer-thin, golden-brown potato crust is absolutely unmatched.
Ingredients
- 500g mixed fish (Salmon, Smoked Haddock, and white fish like Cod), cut into bite-sized chunks
- 50g butter
- 50g plain flour
- 500ml semi-skimmed milk
- 1 tbsp Dijon mustard
- Handful of frozen peas
- Handful of fresh parsley, finely chopped
- 3-4 large Maris Piper or King Edward potatoes, thinly sliced
- Extra melted butter (for brushing)
- Fresh thyme & sea salt flakes
Method
- Prepare the Sauce: Melt the butter in a pan over medium heat, then whisk in the flour and cook for about a minute. Gradually pour in the milk, whisking constantly until the sauce is thick, glossy, and smooth. Remove from the heat and stir in the mustard and fresh parsley.
- Assemble: Place your fish chunks and peas into a medium-sized baking dish. Pour the creamy white sauce over the top, making sure the fish is well-coated.
- Create the “Scales”: Starting at the outside edge of the dish, carefully layer your thin potato slices in a circular, overlapping pattern, working your way into the center until the entire top is covered.
- Bake: Brush the potatoes generously with melted butter and sprinkle with fresh thyme leaves and sea salt flakes. Bake at 200°C (180°C fan/Gas Mark 6) for 25–30 minutes until the potatoes are golden, crispy, and cooked through.
