Smoked trout fish pie
1½ tbsp butter
3 tbsp flour
1-2 tbsp creamed horseradish
Small bunch dill, chopped
1 bunch spring onions, chopped
Small bunch of parsley, chopped
Zest of a lemon
4 smoked Bibury trout fillets, flaked
450g mashed potato
Heat the oven to 200C or 180C fan/ gas mark 6.
Boil the potatoes and make mash.
Melt the butter in a saucepan and stir in the flour. Gradually stir in the milk and horseradish and heat until the sauce starts to thicken. Add the dill, the zest of the lemon and the spring onions. Season.
Share the flaked trout between four ramekins or one larger dish and then pour over the sauce. Mix the remaining spring onions with the mashed potato and spoon on top of the fish and sauce.
Bake for 15 to 20 minutes until the mash is golden and the sauce is bubbling. Sprinkle over the chopped parsley.
Serve with salad, lemon wedges, brown bread and butter, and a glass of Poulton Hill Special Reserve White 2019.