- 500g mashed potato
- 350g smoked trout, skinned and boned
- 3 tbsp. plain flour
- 2 tbsp. butter
- 300ml milk
- Salt and pepper
- 1 bunch spring onions
- Few sprigs fresh dill
Finely chop the spring onions and the dill. Melt the butter in a pan until foaming, then add the flour. Stir together for a couple of minutes, until beginning to colour, then gradually stir in the milk a bit at a time, until all of the milk has been added to the pan and you have a smooth sauce.
Simmer the sauce for five minutes until thickened, then add 3/4 of the onions and all of the dill. Season well with salt and pepper. Flake the trout into the sauce, then spoon into 4 dishes.
Mix the mash with the rest of the onions and some salt and pepper and use to top the fish. Bake in a 180C oven for 15-20 minutes, until browned and bubbling.