This recipe doesn’t have exact measurements, just use quantities that seem right to the amount of smoked fish you are using at the time!

Ingredients:

Smoked Fish
Milk
Butter
Flour
Eggs
Frozen Peas
Frozen Corn
Potatoes
Crushed Garlic or Garlic Herb Salt
Grated Cheese
Breadcrumbs
Salt & Pepper

Method:

Make a white sauce:
For each cup of milk – In a pot melt 2 tablespoons of butter, stir in 2 tablespoons of flour and cook until frothy. Gradually add in milk, stirring constantly. Stir over a medium heat until sauce boils and thickens. Cook for a further 2 minutes. – courtesy of the Edmonds Cook Book. The amount of white sauce you make will depend on how much fish you have / size of the pie you are making.

Peel and boil the potatoes, then mash them. Add in the crushed garlic and season with salt and pepper to taste, or instead add garlic herb salt to taste.

Hard-boil the eggs (2-4) then cool, shell, and cut into 8th’s.
Flake the smoked fish, removing the skin and any bones and scales in the process.
Add the eggs and fish into the white sauce, along with the frozen peas and frozen corn. There is no need to defrost them first – they will defrost quickly in the white sauce.
There is no need to add salt to the white sauce mix, as the smoked fish will add enough salt itself. You can season with pepper to taste.

Spread the fish sauce mixture into a large baking dish evenly, then top with the mashed potato mix, and finally sprinkle with cheese and breadcrumbs.

Bake in an oven at 200°C until golden brown on top – there might be some bubbling around the edges too, if so let cool a little before serving.

Note: Optionally you could add some cooked onion.