Smoked butterfish along with veggies all coated in cheese and topped with phyllo sheets make it one of the best pies ever. It was a surprise, as well as a discovery for me to make a pie of smoked fish.
I adore fish and all the fish recipes I cook are made of fresh ones. However, this pie is made of smoked fish that turned out to be an amazing tart with intense flavors.
Who loves smoked fish? I like smoked fish, but not those that smell too intense and the ones that are too salty. Usually, I buy smoked salmon and try to make different snacks or appetizers. Butterfish is fatter, and this is why I rarely buy it. However, this recipe got my eye and I am so grateful I did it. So many aromas and intense flavors that if you haven’t tried this recipe I advise you to cook it.
Smoked fish with veggies, cheddar cheese, phyllo sheets, and all these ingredients together make a sensational pie. Bursting aromas from smoked fish, broccoli, and spring onion fried in butter.Nothing more, nothing too complicated or too much. A simple tart to enjoy after the copious festive tables.
How to desalt smoked butterfish?
If you have a piece of butterfish at home, but it is too salty, I have a trick to make it taste less salty. Boil some water and pour over your smoked fish. Leave some 5 minutes to soak in the boiling water. Take off the water and pat dry on both sides. Cut the fish lengthwise and use it in your pie. A simple trick to avoid a salty dish, but with some mild flavors and a delicious taste.
What fish can I use?
You can use any fish you want for this pie. Okay, this recipe is about a smoked kind of fish like – cod, smoked haddock, salmon, or butterfish. However, I think that if you don’t have smoked fish at home, you may try this pie with a fresh piece of fish. Just let us know what kind of fish you have used!
How to make a smoked fish pie?
For those that ignore smoked fish in any dish, this simple pie will change your mind. Well, at least I hope so. It is simple to make and savory to enjoy. You may have some veggies available after the holidays in your fridge, some fish, and any dough. I have used phyllo sheets as I didn’t want a too heavy and hearty pie.
- Smoked butterfish, or any other you like or have
- 1 cup of chopped spring onions
- Fresh baby spinach
- 1 cup cheddar cheese
- 4-5 phyllo sheets
Take a large skillet, and on medium heat, saute spring onions. Meanwhile, as I have mentioned above, desalt the smoked fish in the boiling water. Into the skillet, add broccoli florets, and fry for 2 minutes. Then, add the baby spinach and fry for 2 more minutes. Add the fish to the skillet and top with grated cheddar cheese.
Nicely arrange phyllo sheets like in my video above. Top over some more cheddar cheese. Bake for 20 minutes at 350F or 180C.
It should have a nice golden brown color, but not too browny. Also, what I have noticed: if you try to add more phyllo sheets then the pie gets thicker and more hard to cut. This is why I recommend using 3 phyllo sheets.
Once baked, nicely cut and enjoy it.
This pie will taste great even the next day. Simply put it in an airtight container and warm it before you want to serve it.
Smoked Fish Pie Recipe
- 1 pound Smoked white fish butterfish
- 4 Phyllo sheets
- 1 cup Cheddar cheese
- 2 large handfuls Broccoli florets
- 2 cup Baby spinach
- 1 cup Spring onion chopped
- Salt & Pepper
- 2 tbsp Olive oil
- Desalt the smoked fish in the boiling water.
- Take a large skillet, and on medium heat, saute spring onions. Add broccoli florets, and fry for 2 minutes. Then, add the baby spinach and fry for 2 more minutes. Add the fish to the skillet and top with grated cheddar cheese.
- Nicely arrange phyllo sheets like in my video below. Top over some more cheddar cheese. Bake for 20 minutes at 350F or 180C.