Smoked Fish Pie Recipe

Smoking fish is a great way of preserving fish, and we end up with a fair bit of it - namely marlin, kingfish and gemfish - in the freezer for the odd occasion we don’t have anything fresh. We’ve got a great local smoker who can smoke any fish you don’t want to eat fish, vaccuum pack it and courier it to you.

Smoked fish pie would have to be a family favourite - always a winner with everyone!

This recipe is ketogenic - ie no flour is used for a white sauce, no gluten/crumbs or sugar is used at all, and I use sweet potato instead of normal potato. The result is a beautifully rich but healthy dish!

Smoked marlin pie keto style w kumara, free range eggs, capers, cream, garlic, red onion, cheese, mustard.

Sautee - spring onion, red onion, leek, celery, garlic in loads of butter. Add capers, mustard, sweetcorn. Then add cream and reduce. Flake smoked marlin (or other smoked fish) through.

Layer in a fish, then topped with half a dozen boiled eggs roughly chopped.

Smooth 4 mashed kumara (sweet potato) over the top (Mashed with cream and garlic)

Top with cheese and bake.

This dish is always tastier the next day, so pre-prepare and reheat! Enjoy!!

If you want to make this dish even more gangster, rich and healthy, mix a cauliflower puree (made with cauli, garlic and loads of cream) through the fish sauce at the start.