This website uses cookies to improve functionality and tailor your browsing experience.
If you continue to use this website, you agree to the placing of cookies on your device.
Please refer to our cookies policy contained in our Privacy Policy for more information.


Salmon Fish Pie

10 Portions

Salmon Fillet 1

Panga Fillet 1

Potatoes – Peeled ¼ 600g

Margarine 70g

Salt To taste

Pepper To taste

Onion – Diced 100g

Garlic – diced 1 clove

Mixed herbs pinch

Plain Flour 30g

Milk 500g

Olive oil For frying


50 Portions

Salmon Fillet 5

Panga Fillet 5

Potatoes – Peeled ¼ 3kg

Margarine 350g

Salt To taste

Pepper To taste

Onion – Diced 500g

Garlic – diced 5 cloves

Mixed herbs 1tbsp

Plain Flour 150g

Milk 2.5 ltr

Olive oil For frying


100 Portions

Salmon Fillet 10

Panga Fillet 10

Potatoes – Peeled ¼ 6kg

Margarine 700g

Salt To taste

Pepper To taste

Onion – Diced 1kg

Garlic – diced 10 cloves

Mixed herbs 2 tbsp

Plain Flour 300g

Milk 5 ltr

Olive oil For frying


  1. Season with salt and pepper the fish fillets and place in the bottom of a large deep baking dish or tin and cover with cold milk
  2. Cook, covered, in the oven at 180˚C for 15 – 20 minutes or until the fish is  just cooked through
  3. RETAINING the milk, drain the fish
  4. Cook the potatoes in boiling water until tender and mash, blending with 200g of margarine and seasoning with salt and pepper
  5. In a sauce pan, heat some oil for frying and the add the diced onion, fry for 5 minutes until translucent
  6. Add the garlic and mixed herbs and cook for 1 minute stirring well
  7. Add the remaining 150g margarine and melt
  8. Add the plain flour and mix well
  9. Add the retained milk a little at a time until a smooth thickened sauce is achieved, adjust the seasoning
  10. Flake the fish into the bottom of a ceramic baking dish
  11. Pour over the sauce until the fish is covered
  12. Top with the mashed potato
  13. Bake in the oven at 180˚C until 75˚C in the middle and well browned on the top
Key Points

Wheat, Milk, Fish