Ingredients

The following ingredients have 6 Servings
  • 240 g Salmon fillet
  • 220 g Smoked haddock
  • 150 g King prawns
  • 250 ml Whole milk
  • 150 g Cream cheese
  • 130 g Sweetcorn
  • 1 Leek (sliced)
  • 10 g Fresh parsley (chopped)
  • 1 tbsp Whole milk
  • 1 tbsp Cornflour (corn starch)
  • 800 g Potato
  • 4 tbsp Butter
  • 1 tsp dijon mustard
  • 100 g Cheddar cheese (grated)

Instruction

  • Mix the 1 tbsp of milk and cornflour together and set aside.
  • Add the potatoes to a pan of boiling water and simmer for 12-15 minutes.
  • Put 250ml of milk in to a pan and put the salmon, haddock, prawns and parsley in to it. Bring the milk to the boil and then simmer for 5 minutes.
  • Using a slotted spoon, lift the fish out and place in a large baking dish. Mix round so the fish flakes up.
  • Stir the cornflour mix and add to the milk with the sweetcorn, leek, cream cheese and a pinch of sea salt and black pepper. Mix until the cream cheese melts.
  • Drain the potatoes and mash them with the Dijon mustard and butter.
  • Pour the milk mixture over the fish and stir to distribute everything evenly.
  • Top with the mashed potatoes and sprinkle with the cheddar.
  • Put in the oven at 200°C/400°F/Gas 6 for 30-40 minutes. Put under the grill for 5 minutes to crisp the top.