A slight twist on a traditional British Fish Pie. Our Inverted Fish Pie with Smoked Haddock has a layer of potatoes and spring greens at the bottom of the dish and is topped with fish fillets and a cheesy mustard sauce! Smoked Haddock Gratin is a wonderful dinner dish for those Fish Fridays!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
What's Smoked Haddock Fish Pie All About
Fish pie has long been a favourite of Seb's. We make our traditional fish pie with a fish pie mix (salmon, haddock and smoked haddock), creamy roux flavoured with nutmeg, hard-boiled eggs, garden peas and mashed potato topping.
But with haddock in season between November and April, we found ourselves eating quite a lot of it lately. What is more, some people we know are following traditions not to eat any meat on Fridays, and although we are not strict on the rules, fish is generally preferred to meat by both of us on any day of the week.
One of the meals that we seem to be coming back to most often is our Inverted Fish Pie with smoked haddock and spring greens. It is less calorific than our traditional Fish Pie (a portion is just under 500 kcal) and more suitable for lighter dinners in spring. The addition of spring greens makes it even more seasonal!
We like to call this fish gratin an Inverted Fish Pie. Why? Well, simply because we put the potatoes in the bottom of the dish, then a layer of spring greens and then fish. We top it all with breadcrumbs. So our Fish Pie is truly upside down!
And if you're looking for individual portions of fish gratin, consider making our Mediterranean Fish Gratin (Baked Fish In Tomato Sauce). Or try our Smoked Haddock and Pea Risotto!
Recipe FAQ:
Absolutely. When fresh haddock is not in season, simply defrost the haddock and continue with the recipe as normal.
This Smoked Salmon Gratin is simply wonderful with spinach or swiss chard! Alternatively, you can use kale, but make sure to get rid of any tough stalks.
We use Dijon mustard for flavour - it adds a gentle mustard heat to the dish. Wholegrain mustard is perfect for its texture - you get little popping balls with every mouthful. And the sauce looks pretty and inviting! If you only have one type, just use what you have.
What to Serve With Smoked Haddock Gratin?
Whilst there are plenty of healthy greens in the haddock gratin itself, we always fancy a salad or some cooked vegetables on the side. Some of our favourite side dishes to any fish pie include:
- Raw Courgette Ribbon Salad with Honey & Earl Grey Dressing
- Tenderstem Broccoli with Lemon and Garlic
- Quick Roasted Cherry Tomatoes
Other Fish Recipes
For other ideas for Fish Friday meals, have a look at some of our favourite fish recipes below:
- Pan-Fried Sea Bass with Basil Pesto
- Pecan Crusted Cod
- One-Pan Iberian Fish Stew
- Blackened Salmon with Mango Salsa
Smoked Haddock Gratin (Fish Pie with Smoked Haddock)
Ingredients
- 300 g potatoes peeled
- 50 g unsalted butter divided
- 25 g plain flour
- ¼ teaspoon chilli powder or cayenne pepper
- 400 ml milk
- 1 teaspoon Dijon mustard
- 1 tablespoon wholegrain mustard
- 5 g chives finely chopped
- 100 g mature Cheddar grated
- 250 g spring greens shredded and rinsed
- 600 g smoked haddock fillets (about 4)
- 2 tablespoon breadcrumbs
Instructions
- Cut the potatoes into 1cm thick rounds and boil them in salted water until just tender (but not falling apart). Drain and layer in the bottom of the ovenproof dish.
- Preheat the oven to 190°C Fan. In a small saucepan, on medium heat melt half of the butter. Add the flour and a pinch of chilli powder or cayenne pepper. Stir continuously for approx. 1 minute to make a roux. Little by little, start adding the milk, stirring to avoid lumps from forming.
- When it starts boiling, reduce heat to low and simmer for 3-5 minutes to thicken.
- Take the sauce off of the heat, then add dijon and wholegrain mustard and half the chopped chives. Add about ¾ of the grated cheddar. Stir gently until the cheese melts and the sauce is smooth.
- In a large frying pan with a matching lid, melt the remaining butter. Add the spring greens, cover and cook over for 2-3 minutes until just wilted. Spoon the greens over the potatoes in the ovenproof dish. Place smoked haddock fillets on top, then spoon the cheesy mustard sauce over the top.
- Sprinkle the top with breadcrumbs and remaining cheddar. Bake for approx. 20 minutes until the top turns golden and the fish is cooked through. Scatter the remaining chopped chives and serve!
Iryna says
Amazing! Creamy and flavorful fish pie! Simple and quick recipe. Thank you!
Ieva says
Thanks, Iryna! Glad you enjoyed it! 🙂
Danielle says
This sounds so delicious! I love the flavors used and also how easy it is to make. Great recipe!
Ieva says
It certainly is a good fish pie! Hope you try it soon 🙂
Toni says
This is such a comforting and satisfying meal! The cheesy mustard sauce is a must-try!
Ieva says
Thanks, Toni! We love the mustard and cheese with our fish (especially smoked haddock) 🙂
Chenée says
I love this fish pie! That cheesy mustard sauce is so incredible!
Ieva says
Thanks! 💗
kushigalu says
Totally loving this pie. Interesting flavors here. Thanks for sharing.
Beth says
Quick dinner recipe and with your suggestion of Quick Roasted Cherry Tomatoes, this will be a big family favourite!
Nathan says
I've never prepared haddock like this before but it looks so comforting and filling! Definitely need to try this out for dinner next week. Thanks for the recipe!
Kathleen says
What a flavor packed fish pie. I love haddock and smoked haddock sounds amazing. Can't wait to try this.
Ieva says
Oh yes! You absolutely should - it's delicious 🙂
Ned says
The smokey flavor of the haddock was incredible! I cannot wait to make this again. My whole family loved it!!
Ieva Greber says
Thank you, Ned! Glad you liked it as much as we do 🙂