• 250g salmon, skin off diced into 2cm chunks
  • 350g haddock, skin off diced into 2cm chunks
  • 100g cold water prawns, cooked and defrosted
  • 100g frozen peas, defrosted
  • 1 brown onion, finely diced
  • 1/2 fennel bulb, finely diced
  • 2 tsp English mustard
  • 40g Kerrygold Salted Butter Kerrygold Pure Irish Salted Butter
  • 2 tbsp plain flour
  • 400ml milk
  • 2 tbsp fresh dill, coarsely chopped
  • For the topping:
  • 1kg potatoes, peeled and quartered
  • 40g Kerrygold Salted Butter Kerrygold Pure Irish Salted Butter
  • 60ml Milk



1. Preheat the oven at 200C/180C Fan/Gas Mark 6.

2. In a saucepan, sweat down the onion, fennel and carrot in the butter. Once translucent, cook out the mustard powder and flour for a few minutes.

3. Gradually add the milk, stirring constantly to avoid lumps, until all the milk is added and the sauce has thickened.

4. For the topping, boil the potatoes in salted water until tender. Drain and mash with the butter and milk whilst warm. Season generously with salt and white pepper.

5. In a suitable oven tray add the diced fish, prawns, dill and peas and pour oven the sauce ensuring an even distribution.

6. Top with the mash potato creating peaks with a spoon to encourage crispy bits whilst cooking. Bake for 35-40 minutes.

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