Luxury fish pie
Ingredients
- 900g/2lb baking potatoes, peeled and cut into chunks
- 150ml/¼ pint single cream
- 55g/2oz butter, plus extra for greasing
- salt and white pepper
- pinch freshly grated nutmeg
- 225g/8oz skinless, boneless haddock fillet
- 450g/1lb salmon, cut from the tail piece, skinless and boneless
- squeeze lemon juice
- 4 hard-boiled eggs, shells removed, quartered
- 85g/3oz butter
- large bunch of parsley, leaves only, finely chopped
- 30g/1oz plain flour
- 570ml/1 pint milk
- splash of single cream, to taste
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