Smoked Salmon and Cod Fish Pie

with Cauliflower Mash
Low-Carb
Potato? What potato! You won't even know they're not there in this clever take on the classic.
Cooking time: 30 min
Cals 688 · Prot 36 · Carbs 33 · Fat 43
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Ingredients
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Fish pie

Cod fillet
200 Grams
Smoked Salmon Slices
100 Grams
Brown onion
0.5 Pieces
Fresh dill
15 Grams
Fresh parsley
15 Grams
Corn starch
10 Grams
Water
100 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
White vinegar
30 ML
Vegetable stock cube
0.5 Pieces
Cooking cream
200 ML
Green peas
150 Grams
Dijon mustard
6 Grams
Black pepper
0.5 Tsp

Cauli mash

Cauliflower
600 Grams
Parmesan
30 Grams
Salted butter
30 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp

Instructions

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1 Simmer cauliflower
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Drain.
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2 Prep
Meanwhile, chop the salmon and cod. Peel and finely dice the onion. Chop the dill and parsley. Grate the Parmesan. Mix the corn starch with the measured water.
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3 Make sauce
Heat a pan over a low heat with a drizzle of oil. Once hot, add the chopped onion with a pinch of salt and cook for 7 min until very soft but not browned. Add the vinegar and cook for 30 sec. Add the stock cube and cook for another 30 sec. Whisk in the corn starch mix  and cooking cream. Cook for 2 min. 
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4 Add
After 2 min, add the salmoncodpeasDijondill and parsley. Cook for 2 min further. Remove the pan from the heat, season with salt and pepper and set aside. 
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5 Make mash
Once soft, add the cauliflower and butter to a food processor. Blitz for 1-2 min until smooth. Add half of the Parmesan and season generously with salt and pepper.
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6 Bake
Transfer the fish sauce to an oven proof dish. Carefully top with the cauli mash and the remaining Parmesan. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top. Allow to cool for 5 min before serving. 
Tips for fussy eaters
Top with regular mash!
Pro tip
For a golden crust, place the pie under the grill or broiler for the final 5 min.

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