Smoked Fish Pie with Crunchy Breadcrumbs

"A smoked fish pie may not be your first pick when it comes to pies however, this is a recipe you just have to trust me on! The smokiness and saltiness from the fish is so perfectly balanced by the cream, rich butter and horseradish cream. The addition of panko breacrumbs also add a lovely crispy element to this dish."
-- @daenskitchen
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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 6

Recipe Card


  • 1 pound (500g) smoked barramundi
  • 6 baby white potatoes
  • 1 onion diced
  • 2 garlic cloves crushed
  • 1 tablespoon olive oil
  • 4 tablespoons (50 g) butter
  • 1/2 cup white all purpose flour
  • 2 cups full fat milk
  • 1/2 cup thick cream
  • 1/2 tablespoon horseradish cream
  • 1/2 tablespoon fish sauce
  • 1/2 cup grated parmeson
  • 1 bunch dill
  • 1 bunch parsley
  • 1 1/2 cups (100 grams) baby spinach
  • 1 fresh zest and juice of lemon
  • Salt and pepper to taste


  • Step 1

    Preheat the oven to 200 degrees celsius or 400F

  • Step 2

    Bring a medium sized pot to the boil and boil your potatoes for 15 minutes. Drain your potatoes, cut them into quarters and set to the side.

  • Step 3

    In a large deep dish fry pan on a low heat, fry the onion for 3 minutes then add the garlic and fry for a further 2 minutes stirring occasionally so the garlic does not burn. Place the onion and garlic in a seperate bowl and set to the side.

  • Step 4

    In the same pan on the same heat, add the butter and stir around until it’s all melted. Add the flour and using a whisk, whisk the flour through the butter until a smooth roux forms. Add one cup of milk at a time to the roux and whisk well until a smooth paste forms that is lump free. Repeat this step then add the cream, horseradish and fish sauce and leave to simmer for 5 minutes or until the sauce reaches a consistency you are happy with. Add more milk if you like.

  • Step 5

    Take the sauce off the heat and gently stir through the dill, spinach, parsley, lemon zest, cheese and fish. Squeeze over half the lemon juice and pour the sauce into an oven proof baking dish.

  • Step 6

    In a small pot on a high heat, toast your panko breadcrumbs with a generous amount of salt and 1 tablespoon of olive oil. It will take roughly 5 minutes for your breadcrumbs to toast but keep an eye on them as they can burn very quickly as they start to brown. You want them to be a lovely golden brown colour.

  • Step 7

    Sprinkle the panko breadcrumbs all over the sauce and pop into the oven for 20 minutes.

  • Step 8

    Leave the pie to sit for 10 minutes before serving and squeeze the remainder of the lemon juice over the individual serves. Enjoy with a simple green salad.

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