Cook, Eat | Smoked Fish Pie Recipe

So many iconic New Zealand brands are participating in New World’s Little Shop promotion but Sealord have taken it one step further this year; they have built two fully functioning Little Boats, complete with engine and rudder which will be given away to two lucky Sealord customers!  All you have to do is buy Sealord at New World and swipe your Fly Buys card to get in the draw.  Check out how cute the Little Boats are: 


 
Our family was treated to a delicious lunch by Sealord including an amazing salmon, smoked mussel, orzo and micro-greens salad {which I’m totally going to try and recreate} but our favourite dish was the smoked Hoki pie and being totally cheeky I asked for the recipe – to share with you of course! {FYI We don’t have a smoker so I’d sub out the Hoki for a 450g tin of Sealord Smoked Fish Fillets}.

Sealord Smoked Fish Pie
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Ingredients
  1. 500 gms Agria potatoes – peeled
  2. 200 gms butter
  3. 100 mls cream
  4. Sea salt
  5. Cracked pepper – black
  6. 4x fillets Sealord Hoki
Curing Mix
  1. 1 cup rock salt
  2. 1 cup brown sugar
  3. 1 cup manuka smoked wood chips
Béchamel Sauce
  1. 5 tblsp butter
  2. 4tblsp flour
  3. 4 cups milk
  4. 1.5 tsp salt
  5. ½ tsp freshly grated nutmeg
Instructions
  1. Cure hoki in rock salt and brown sugar for 2 hours. Clean off curing mix.
  2. Place in smoker with manuka wood chips and smoke 4 mins on high pressure
  3. Boil or steam potatoes. Bring to boil add cream and butter.
  4. Press potatoes through a fine sieve or mash. Prepare béchamel sauce.
  5. Melt butter in a saucepan, add flour, and stir till smooth. Cook approx. 6 mins till golden.
  6. Heat milk to simmer and add hot milk to butter mixture 1 cup at a time whisking till smooth.
  7. Bring to boil and cook for approx. 10 mins while stirring.
  8. Season with salt and nutmeg.
  9. Crumble fish in a bowl
  10. Add béchamel sauce and chopped parsley
  11. Place smoked fish mix in a baking dish, place mash in a piping bag and pipe on to fish mix.
  12. Bake at 185 degrees 8-10 mins or until mash is gratinated.
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