a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00

What did Father Christmas say to his wife when he looked out of the window?

Looks like reindeer

Buchan Giving Tree Supports local families and individuals who need a little extra help at Christmas and a year through.


Fish pie with a pastry crust


  • 400 g lihtly smoked salmon fillet, skinless
  • 600 g chunky cod loin
  • 15 g dill
  • 300 ml full fat milk
  • 15 g butter
  • 15 g plain flour
  • Zest of 2 lemons
  • 3 tbsp. capers, drained
  • 4 eggs, boiled for 8 minutes, peeled
  • 150 g baby spinach, washed
  • 500 g ready-made puff pastry
  • 1 egg, beaten with 1 tsp water
  • Sea salt and freshly ground black pepper


  1. Put the fish in a large frying pan in whole pieces and pour over the milk. Strip the fronds from the dill stalks and chop. Add the stalks to the milk.
  2. Gently heat for five minutes, then take the fish out and put on a plate. Discard the dill stalks.
  3. Blanch the spinach in a little boiling water for one minute, until just wilted. Drain and refresh under cold water. Squeeze out all the moisture from the spinach and put to one side.
  4. Drain the juices from the fish on the plate into the rest of the milk.
  5. In a saucepan, melt the butter and stir in the flour. Gradually add the milk and whisk, until smooth. Cook, stirring on a low heat for two minutes. Leave to cool.
  6. Add the lemon zest and chopped dill and fold it into the cooled sauce, along with the spinach. Flake the fish into large chunks and add, along with the eggs. Spoon in to the pie dish and cool for 30 minutes.
  7. Preheat the oven to 220C/430F/gas mark 7. Roll out the pastry to three to four millimetre thickness and cut a narrow strip to line the rim of the pie dish. Paint the rim with the egg glaze, press on the strip of pastry, and then brush that with glaze.
  8. Cover the pie with the remaining pastry sheet, trim with a sharp knife and seal the edges by pressing together, making a pattern with your finger or a fork.
  9. Make some diagonal slashes in the top and glaze with egg (omitting the edges of the pie). Bake for 25 minutes, until golden. 
Recipe by Anna Berrill
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