Hot Smoked Trout Pie 

1 x smoked trout or fillets with skin removed, boned, flesh flaked.  Cooked as per hot smoked trout recipe 

1 hard boiled egg shelled & chopped

6 small gherkins chopped

1 tablespoon drained capers 

Sauce

20g butter

20g plain flour

275ml milk

50g cheese (preferably a strong cheddar or similar)

pinch of cayenne pepper

2 tablespoons of crème fraiche

2 tablespoons of chopped parsley

juice of 1 lemon

salt & freshly milled black pepper.

Topping

600g potato - mashed

Gruyere or Cheddar cheese grated

Method

Put the fish into a suitable dish and sprinkle on top the chopped egg, gherkins and capers.  Make the cheese sauce by melting the butter, stirring in the flour to make a roux and cook gently until straw brown (few minutes) then add the milk stirring continuously until it thickens.  Add the cheese, cayenne pepper and heat gently until melted.  Add the crème fraiche, chopped parsley, lemon juice and salt & pepper to taste.  Spoon the sauce over the trout. and spoon the mash potato over the top of the fish mixture.  Finally grate cheese over the top of the pie. 

To cook put into a preheated oven at 200°C for 30-40 minutes until heated through and golden on top.  Serve with a simple vegetable such as peas.