Salmon and Dill Fish Pie with Champ Topping
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Ingredients
- 500 g salmon fillets, skinless, cut into chunks
- 700 g floury potatoes, peeled and chopped
- 5 spring onions, sliced
- 400 ml whole milk
- 60 g butter
- 40 g plain flour
- 2 tbsp fresh dill, chopped
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 33.8 g
- Carbohydrate
- 41.4 g
- of which sugars
- 6.9 g
- Fat
- 33.3 g
- of which saturates
- 14.1 g
- Fibre
- 4.7 g
- Salt
- 0.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Boil the potatoes for 15-18 minutes until tender, then drain and mash with 40g of the butter and 150ml of the milk, stirring in the spring onions to make champ.
- 2
Melt the remaining butter in a pan, stir in the flour and cook for 1 minute, then gradually whisk in the remaining milk and simmer for 5 minutes until thickened. Stir in the dill.
- 3
Put the salmon chunks into a baking dish and pour over the sauce.
- 4
Spread the champ over the top in an even layer.
- 5
Bake for 25-30 minutes until golden and the salmon is cooked through.
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