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Salmon & Prawn Fish Pie w Devilled Mash



4 eggs

50g butter, plus 20g extra, melted

2 leeks, sliced

¼ C plain flour

2 ½ C milk

500g boneless salmon pieces

300g peeled raw prawns (optional)

2 T chopped fresh parsley

1 T chopped fresh dill

2 t Dijon mustard

1 t finely grated lemon rind

Devilled mash

600g potatoes, peeled, chopped

300g kumara, peeled, chopped

40g butter

1/3 C sour cream

½ t Tabasco sauce (or other hot sauce)



  1. Place the eggs in a small saucepan of cold water. Bring to the boil then simmer, uncovered, for 8 minutes. Drain, cool under cold running water, then peel and quarter.
  2. Cook the potato and kumara in a large saucepan of boiling water for 10-15 minutes or until tender. Drain and mash until smooth. Add butter and sour cream and stir until well combined. Stir in the Tabasco sauce and season well with salt and pepper.
  3. Preheat the oven to 220°C/200°C fan forced. Add butter and leek to a frypan and cook over a medium heat, stirring often, for 5 minutes or until soft but not browned. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk in batches then cook for 5 minutes or until the sauce boils and thickens. Add the salmon, prawns (if using), parsley, dill, mustard and lemon rind and stir until well combined.
  4. Place half the boiled eggs into the base of a 7cm deep, 9 C capacity ovenproof dish. Spoon over half the seafood mixture. Top with remaining egg and seafood mixture. Spoon the devilled mash over the top and use a fork to create lines in the top of the mash. Bake for 10 minutes or until a crust starts to form on the top. Brush the top with extra melted butter and bake for a further 20-25 minutes or until golden.


Recipe adapted from

Serves 6.


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