This is our recipe for the creamy sauce we use in our new salmon & smoked haddock fish pie. It could be used in lots of other ways but we suggest pouring it on top of your favourite fish (even prawns!) and topping with cooked potato (sliced, mashed, crushed…whatever takes your fancy) and then some grated cheese. Finish by baking until hot, golden and bubbling.

What do we love about our salmon & smoked haddock pie? 

Our fish pie dish is perfect for getting more fish into children’s diets! Salmon and haddock are great sources of protein, which is needed for growth and muscle repair. Salmon, being an oily fish, is also high in omega-3 fatty acids, important for heart health, and a good source of vitamin D!

Ingredients

- 50g butter
- 20g cooking oil
- ½ white onion -diced
- ½ leek - diced
- 1 fennel - diced
- pinch of fennel seeds
- 2 garlic cloves - finely chopped
- 20g gluten free flour
- 1 litre whole milk
- 1 fish stock cube
- 10g dill - finely chopped
- 150ml double cream
- 100g sweetcorn
- 100g frozen peas
- 1 lemon - juiced
- 3 spring onions - shredded
- 1tbsp wholegrain mustard

Download the full swish fish pie sauce recipe, here.