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Cheesy Potato Topped Smoked Fish

  • 4-6
Cheesy Potato Topped Smoked Fish


  • 500 grams smoked fish
  • 4 hard boiled eggs, peeled
  • 425 gram can concentrated seafood soup, like lobster bisque
  • ½ cup cream
  • ½ cups frozen mixed vegetables
  • ¼ cup chopped parsley


  • 4 large potatoes, peeled and cooked until tender
  • a hearty knob butter
  • about ¼ cup milk
  • salt and pepper to season
  • about ½ cup grated tasty cheddar cheese


  1. Cook the potatoes for the topping in plenty of boiling salted water until tender. Drain and mash with the butter and sufficient milk until smooth. Season with salt and pepper to a taste.
  2. Flake the salmon into a large bowl. Cut the eggs in quarters and add to the fish with the concentrated fish soup, cream, frozen vegetables and chopped parsley.
  3. Spoon the mixture into a 6 cup capacity oven-proof dish. Top with the potatoes and sprinkle over the grated cheese.
  4. Bake at 200ºC for 30 minutes until hot and golden. Serve with your favourite winter vegetables.

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