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Easy Summer Fish Pie

This easy-to-make all-in-one dish is delicious! Dubbed a ‘summer’ treat by its author because it makes only quick use of the range to boil the potatoes, then heat the assembled mixture, we think you’ll want to mix this up any time of year, anytime you’re up for a succulent treat that’s a snap to prepare!

Easy Summer Fish Pie

17½ oz. new potatoes, scrubbed, larger ones halved
7 oz. frozen peas
5¼ oz. cooked shrimp
10½ oz. hot-smoked salmon, flaked
6 fl. oz. crème fraîche
zest and juice 1 lemon, plus 1 lemon cut into wedges, to serve
handful dill, chopped (about 2 tbs.)
2 tbs. butter
2 green onions, thinly sliced on a diagonal (use white and green parts)
handful chives, snipped (about 2 tbs.)
1 oz. Parmesan, grated (½ cup)

Heat the oven to 400°F.

Put the potatoes in a large pan of cold, salted water. Bring to the boil, then cook for 15 minutes or until tender.

Meanwhile, put the peas in a small bowl and pour over boiling water to defrost. Leave to stand for a few minutes, then drain. Tip into a large bowl and combine with the shrimp, salmon, crème fraîche, lemon zest and juice, and dill, seasoning well with black pepper and a little salt (the smoked fish will be salty, so be careful not to add too much more). Tip into an ovenproof dish, roughly 6”x9”, and spread out evenly.

Drain the potatoes and leave to stand for 1 minute or so, then tip back into the pan with the butter and some seasoning. Roughly crush with a fork or potato masher, skins and all. Stir through the green onions and chives, and spoon on top of the filling. Scatter over the Parmesan and bake on the top shelf of the oven for 20 minutes until golden and bubbling.

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