Pot pie is always a warm welcome on a chilly day. In this version, sumptuous smoked trout and buttery mashed potatoes mix for a ultra-savory treat. To break up the prep work, boil and mash the potatoes the day before. We’ve chosen a combination of blue and gold potatoes, which create a blue-ish grey color when combined, giving this dish extra smoky appeal.
Another make-ahead tip: Remove the fish flesh from the bones—carefully and slowly so that you don’t have bones in the mix—and keep covered in the fridge till ready to cook and assemble. Patience is required! Want the quickest method? Buy de-boned fillets instead of whole fish.
Optional: add chopped black olives to the mashed potatoes for a slightly bitter twist.
Where to get your smoked trout: I picked up a couple of smoked trout from The Lobster Place in Chelsea Market, NYC. They have fabulous, party-worthy seafood selections. For bone-free fillets get pre-packaged Ducktrap River of Maine Smoked Rainbow Trout.
MAKES 8 INDIVIDUAL POTS OR ONE 9-INCH SQ CASSEROLE
BOIL THE POTATOES … PREPARE THE FISH
5 blue potatoes
5 Yukon gold potatoes
s + p
Peel potatoes, cut into large chunks, boil till soft. Mash potatoes with butter, s + p. Refrigerate.
While potatoes are boiling, remove the flesh from the fish carefully, avoiding the bones. Using a fork, break up the fish, remove any more bones. Cover, refrigerate till ready to use.
PREHEAT OVEN 375ºF … START FISH MIXTURE
2 1/2 TB butter
1/2 onion, minced
Cook onions in the butter and salt gently, about 7 min. Meanwhile, remove potatoes remove from fridge, and re-mash to break apart.
FINISH FISH MIXTURE
1 TB butter
1/4 CUP whole wheat flour
1 3/4 CUPS half + half
zest of 1 lemon
smoked trout, broken into pieces
4 TB dill, finely chopped
1 TB capers
To the onions in the pan, add butter and flour, incorporate, then stir in half + half slowly. Add lemon zest. Cook for 2 min, then add the fish, dill, and capers to the mix. Fold together.
MAKE THE PIE
Divide fish mixture into 8 pots or 9-inch sq casserole dish. Top with mashed potatoes. Drizzle the tops with olive oil. Bake for 20 min.