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    Luxury Salmon and Caper Pie

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    Luxury Salmon and Caper Pie

    • Nut Free
    • Preparation time: 30 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 550g pack Waitrose Salmon Fillets
    • 350 ml milk
    • 100 g butter
    • 50 g plain flour
    • 150 ml white wine
    • 2 tbsp capers, drained
    • 200 g cooked and peeled Canadian prawns
    • 800g King Edward potatoes, peeled and cut into chunks


    1. Preheat the oven to 200C, gas mark 6. Put the salmon in a deep frying pan and pour over 300ml of the milk. Season and bring to a simmer. Cover and cook for 7-10 minutes, until the salmon is just opaque. Drain the fish, reserving the milk, and set aside to cool.
    2. Heat 50g of the butter in a saucepan and stir in the flour. Mix to a smooth paste and cook for 1-2 minutes. Remove from the heat and gradually stir in the wine and the reserved milk. Return to the heat and bring to the boil, stirring constantly. Reduce the heat and simmer for 2 minutes. Check and adjust the seasoning, then remove from the heat.
    3. Flake the fish, discarding any skin and bones, and gently fold into the sauce, along with the capers and prawns. Spoon the mixture into a 1.5 litre deep, ovenproof dish and set aside.
    4. Boil the potatoes for 10-15 minutes, until tender. Drain well and return to the pan. Mash well until smooth and stir in the remaining butter and milk. Season and spoon on top of the fish mixture. Spread out with a fork and bake for 30-35 minutes, until the potato is golden.

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    Cook's tips

    Get ahead for your party by making the pie up to the end of step 3. Cover with clingfilm and chill until ready to cook. Continue with the recipe, adding 5-10 minutes to the cooking time.


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