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Salmon and Shrimp Pie

December 29, 2012

Spending time in England you certainly must have tried some of their famous ‘Fish Pie’.  This is a variation that takes me back to some wonderful comfort meals shared with good friends in some famous English pubs.  I changed it to salmon and shrimp (two of my favorites), but any fish will do. Typically I always saw peas and/or carrots served with this pie and sometimes in the pie itself.  Here I just sautéed quickly some spinach.   I do like the idea of having at least two types of seafood.  Enjoy.


Salmon and Shrimp Pie


  • 2 1/4 C. Fish Stock (homemade preferred) May substitute Veg. Stock
  • 3/4 lb. Wild Salmon Fillet (poached)
  • 3/4 lb. Medium Shrimp (shelled, tails removed (save for stock) and cooked)
  • 1 Bunch Green Onions (cut off the tops; cut in small pieces and saute)
  • 2 lb. Potatoes (peeled, cooked and mashed; set aside)
  • Whole Milk (as needed for the potatoes)
  • Unsalted Butter (as needed for the potatoes)
  • 2 Lemons
  • Fresh Dill
  • Freshly Ground Black Pepper
  • 2 T. Unsalted Butter
  • 1/4 C. Flour (maybe more)
  • 1/2 C. Whole Milk
  • 1/2 C. Grated Parmesan Cheese
  • Fresh Parsley for Garnish


  1. Make the fish stock and set aside
  2. Make the mashed potatoes and set aside
  3. Poach the salmon and set aside
  4. In a large pan add the 2 T. butter over medium heat; add the flour and whisk until smooth, continue cooking for about 2 minute
  5. Add the milk and combine thoroughly; add the pepper, nutmeg and dill and set aside
  6. Add the salmon and shrimp to the sauce and combine again
  7. Put the fish and sauce mixture in a pie plate or casserole dish; cover with the mashed potatoes
  8. Add the grated cheese
  9. Bake at 400 degrees for about 45 minutes





Serves 6

Recipe adapted from Penny and Robert

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