Celebrate British Pie Week With a Wild Alaska Salmon & Pollock Pie

Everyone loves a good pie with up to 75% of people in the UK enjoying a pie at least once a month*. British Pie Week  is a celebration of the simple yet satisfying meal! Breaking away from traditional meat pies this fish pie recipe includes wild salmon and pollock which are considered to be a welcome lighter alternative to meal, boasting low levels of saturated fat and high levels of omega 3 fatty acids.  Here’s a great recipe for a Wild Alaska Salmon and Pollock Pie which is a wholesome and warming way to celebrate the joys of pie!

Wild Alaska Salmon and Pollock Pie

Serves 4

25g (1oz) butter

700g (1 ½ lb) potatoes, peeled

150g (6oz) courgettes, sliced

350g (12oz) wild Alaska pollock fillet, skinned

350g (12oz) wild Alaska salmon fillet, skinned

200ml (1/3 pt) vegetable stock

1 bay leaf

200ml (1/3 pt) dry white wine

2 tbsp corn flour, blended with 3 tbsp single cream or milk

75g (3oz) frozen petit pois or garden peas, thawed

1 tbsp dill, chopped

3-4 tbsp milk

Salt and freshly ground black pepper


  • Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Grease an ovenproof baking dish with a small knob of butter
  • Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. At the same time, cook the courgettes for about 5 minutes, then drain them well
  • Meanwhile, put the fish fillets into a shallow pan with the stock, bay leaf and another knob of butter. Heat and simmer gently, partially covered, for 5 or 6 minutes, until the fish is cooked. The flesh will be opaque and should flake easily when tested with a fork. Use a draining spoon to lift the fish into the baking dish
  • Pour the white wine into the pan with the fish cooking liquid. Remove the bay leaf. Add the blended cornflour and heat, stirring constantly, until thickened and smooth. Stir in the peas, courgettes and dill. Season, and then pour into the baking dish, gently combining it with the fish
  • Drain the potatoes and mash them with the milk and any remaining butter. Season with a little salt and pepper to taste. Spoon on top of the fish mixture, spreading it out to cover the entire surface. If you prefer, pipe the potato on top of the fish. Transfer to the oven and bake for 25-30 minutes, until the potato topping is golden brown

Cook’s tip: Place the fish pie under a hot grill for the final few minutes to make sure that the topping is well browned.

Recipe credit: Alaska Seafood Marketing Institute
Photo credit: Steve Lee

Wild Alaska seafood can also be cooked from frozen thereby reducing the amount of prep time required, and making this recipe the perfect dish that the whole family can enjoy during British Pie Week (March 5-9).

*Independent research by Toluna, January 2015, 300 consumers

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