Smoked trout fish pies

SERVES 4 ● PREP 20 minS ● COOK 15 minS Easy

1½ tbsp butter
3 tbsp four
350ml full-fat milk
1-2 tbsp creamed horseradish (optional)small bunch dill, chopped
1 large bunch spring onions, chopped
zest 1 lemon 350g smoked trout fllets, any skin and bones removed, faked into
big chunks
450g leftover mashed potato

1 Heat oven to 200C. melt the butter in a saucepan, then stir in the four for 1 min.
Gradually stir in the milk and horseradish, if using. Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon
zest, fsh and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.
2 mix the mashed potato with the remaining spring onion. Spoon over the
fish mixture, then bake for 15-20 mins until golden and bubbling.

PER SERVING 382 kcals, protein 27g, carbs 27g,
fat 19g, sat fat 6g, fbre 3g, sugar 6g, salt 2.58g

MAkE IT dIFFERENT
Swap the trout for hot-smoked salmon, or a mixture of prawns with some snipped smoked salmon trimmings.