Ingredients
- Potatoes (1 kg)
- Salmon (250 g)
- Haddock (250 g)
- Smoked Haddock (250 g)
- Leek (2 sliced)
- Butter (75 g)
- Butter (Knob)
- Milk (568 ml)
- Milk (Dash)
- Plain Flour (75 g)
- White Wine (150 ml)
- Parsley (2 tbs chopped)
- Eggs (6)
- Gruyere (50 g)
Instructions
Steps
- Preheat the oven to 200°C (400°F or Gas Mark 6).
- Place potatoes in a pot of cold salted water, bring to a boil, and simmer until tender. Drain and mash with a knob of butter and a dash of milk. Season with salt and pepper to taste.
- In a separate pan, melt 75g of butter and add sliced leeks. Cover and cook gently for 10 minutes until soft.
- In a bowl, mix 75g of plain flour with 150ml of white wine until smooth. Add 568ml of milk to the leeks, bring to a boil, and stir in the wine mixture until thickened. Season and mix in 2 tablespoons of chopped parsley and the fish (salmon, haddock, and smoked haddock). Cook for two minutes and transfer to an ovenproof dish.
- Scatter 6 eggs over the fish mixture and let it cool until firm.
- Spread the mashed potatoes over the filling, creating a textured surface with a fork. Top with 50g of Gruyere cheese.
- Bake for 30-40 minutes, or until the top is golden brown and bubbling.