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CREAMY FISH & PRAWN PIE

400g skinless boneless salmon fillets 400g skinless boneless firm white

fish fillets

400g smoked fish (trout, haddock or cod) 400g uncooked medium prawns

1 litre (4 cups) milk

1 medium leek (350g), sliced thinly 1 stalk celery (150g), sliced thinly

80g butter

½ cup (75g) plain flour

2 tablespoons finely chopped fresh dill 2 teaspoons finely grated lemon rind 1 tablespoon lemon juice

30g butter, extra, chopped finely 2 sprigs fresh dill, extra

POTATO MASH TOPPING 1.2kg desiree potatoes, chopped ⅓ cup (80ml) milk, warmed

90g butter, chopped

1 Cut salmon and white fish into 3cm pieces. Remove skin from smoked fish and flake into large pieces. Peel and devein prawns.

2 Place milk, leek and celery in a large saucepan over medium heat; bring to a simmer. Add salmon and white fish; simmer, uncovered, over low heat, for 10 minutes or until fish is cooked through. Strain milk mixture over a large bowl; reserve milk. Transfer fish and vegetables to a medium bowl.

3 Meanwhile, make the potato mash topping.

4 Preheat oven to 180°C/160°C fan. 5 Heat butter in same cleaned saucepan over medium-high heat, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add reserved milk; whisk until mixture boils and thickens. Add cooked fish, smoked fish, prawns, dill, rind and juice; stir to combine. Season.

Remove from heat.

6 Transfer seafood mixture to a 3-litre (12-cup) ovenproof dish; top with potato mash topping. Using a fork, swirl mash in a decorative pattern; dot with extra butter.

7 Bake pie for 45 minutes or until heated through and mash is golden. Serve topped with extra dill.

POTATO MASH

Boil, steam or microwave potato until tender; drain. Mash potato with warmed milk and butter in a large bowl until smooth; season to taste. Try flathead or ling for the firm white fish fillets, as these will hold together.

Make individual pies in 6 x 2-cup ovenproof dishes. Bake for 20 minutes.