Smoked Trout & Pea Pie

Author: Juliet Robb   Date Posted:3 June 2019 

Smoked Trout & Pea Pot Pies


Smoked Trout & Pea Pot Pies


1 1/2 tbsp butter

3 tbsp flour

350ml milk

1 tbsp creamed horseradish (optional)

Small bunch dill chopped (or if you grow an abundance of parsley like me, and zero dill, parsely is fine)

2 x medium sized smoked trout (peel skin back and carefully remove flesh from the bones)

1 1/2 cups frozen peas

zest 1 lemon

juice 1/2 lemon

mashed potato



Heat oven to 200 degrees.  

Melt the butter in a saucepan over medium heat and then stir in the flour for 1 minute.  Turn the heat to low and gradually stir in the milk and horseradish.  Bubble the sauce to thicken for a couple of minutes and then remove from the heat and season well.

To the sauce mix, add trout, dill or parsley, lemon zest and juice and peas.

Spoon the mix into individual pots or big pie dish if using.  Top with mashed potato then bake for 15-20 minutes until golden and bubbling.


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