Dinner

Smoked Trout Fish Pies Recipe

ByJake Silas November 6, 2025November 6, 2025

Introduction

Smoked trout fish pies offer a comforting and flavorful meal that’s perfect for using up leftover mashed potatoes. This dish combines delicate smoked trout with a creamy herb sauce, topped with a golden mashed potato crust for a satisfying homemade pie.

Four small white ceramic ramekins sit on a white round tray placed on a white marbled surface. Three ramekins are filled with a creamy, lightly browned mashed potato topping with a slightly crispy texture and bits of green herbs visible throughout. The fourth ramekin is open, showing two layers: a bottom layer with cooked salmon flakes mixed with green herbs and vegetables, and the creamy mashed potato topping above. A metal fork is inside the opened ramekin, partly digging into the salmon layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ tbsp butter
3 tbsp flour
350ml full-fat milk
1-2 tbsp creamed horseradish (optional)
Small bunch dill, chopped
1 large bunch spring onions, chopped
Zest of 1 lemon
2 x 175g packs smoked trout fillets, skin and bones removed, flaked into big chunks
450g leftover mashed potatoes

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Melt the butter in a saucepan over medium heat, then stir in the flour and cook for 1 minute to form a roux.
Step 2: Gradually pour in the milk, stirring continuously. Add the horseradish if using. Simmer the sauce until it thickens, about 2 minutes.
Step 3: Stir in the chopped dill, three-quarters of the spring onions, lemon zest, flaked smoked trout, and season with salt and pepper to taste. Mix gently.
Step 4: Pour the fish mixture into four individual pie dishes or one large pie dish.
Step 5: Combine the leftover mashed potatoes with the remaining spring onions. Spoon the mashed potato mixture evenly over the fish filling.
Step 6: Bake in the oven for 15–20 minutes until the top is golden and the pie is bubbling hot throughout.

Tips & Variations

For a different flavor, swap the smoked trout for hot-smoked salmon or use a mix of prawns with some chopped smoked salmon trimmings.

Storage

Store any leftover fish pie in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) until warmed through and the topping is crisp again. Avoid microwaving to keep the mashed potato topping from becoming soggy.

How to Serve

Four white small round ramekins sit on a white round plate on a white marbled surface. Three ramekins are filled with a golden-brown baked layer on top, which looks crispy with small green herb bits and light browned spots, indicating cheese or mashed potatoes. The fourth ramekin shows the inside with a creamy, chunky mixture of pinkish cooked shrimp or fish, white creamy sauce, and small green pieces, with a silver fork resting inside. The scene has soft natural light, highlighting the textures and colors of the baked topping and the creamy filling photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh trout instead of smoked trout?

Fresh trout will work, but it won’t have the same smoky depth of flavor. You may want to add a little smoked paprika or a dash of liquid smoke to mimic the smoky taste.