One pot smoked fish pie.

With cooler weather headed our way a smoked fish pie sounds like the ticket, although they can take time to build. For those of you who rue the Roux…. I hear you too. Easy enough to fossick around with it when at home but when on the boat not having to do a Roux would be a go to.

I have had several attempts, and failures at getting to a one pot mix for a smoked fish pie, the following I would say is a success.

With plenty of good Snapper and Kahawai plying the Tamaki Strait last week we ran lures and picked up some nice Kahawai, so with the main ingredient for the pie sorted we threw a few Snapper in the slurry and headed home, for a smoking session.

The following is what we used – ingredients:

500gm Smoked Kahawai shredded

5 White anchovy fillets diced

300gm smoked fish pate

100ml Cream

1 tsp smoked paprika

6 hard boiled eggs

A large bunch of chopped Parsley/Chives.

173 frozen peas

Grated cheese to top


  1. So into a bowl goes the Pate, Cream, Diced Anchovy, Parsley, Smoked Paprika. Mix well to combine.

2. Then fold in the shredded Kahawai and the 173 Peas. Yes Peas are contentious and some humans find them unbearable. If you are one of these sad sacks just leave ‘em out. Crisis averted!

3. Slice the peeled eggs and into an ovenable dish, pack in over that the pie mix and top with Grated cheese and breadcrumbs.

4. Into a preheated oven at 180C fan bake for 30-40 minutes. Let cool or serve hot, with a couple of nice slices of baguette. Season to taste, after you have tasted it. Kia nui te kai!