• 1 medium baking potato
  • 1 salmon fillet, about 120g
  • 2 tbsp frozen peas, defrosted
  • 1 tbsp fresh parsley, finely chopped
  • 25g mild cheddar, grated
  • 1 medium egg, beaten
  • Rapeseed oil, for greasing


  1. 1

    Pre-heat the oven to 200°C/180°C fan/gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour or until tender. During the last 10 mins, wrap the fish in foil, add to the tray and continue cooking for 10 mins until opaque and cooked through.

  2. 2

    Once the potato is cool enough to cook, halve it and scoop out the filling. Flake the fish, removing any bones and discarding the skin. Add to a medium bowl with the peas, parsley, cheddar and egg. Mix together until combined.

  3. 3

    Line a baking tray. Shape the mixture into golf ball-sized dollops and arrange on the tray and chill in the fridge for 30 mins.

  4. 4

    Reheat the oven to 200°C/180°C fan/gas 6. Transfer the tray of fish pie bites to the oven and bake for 15 mins or until golden and cooked through.

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