Smoked Trout fisherman’s pie

Ingredients for smoked trout fisherman’s pie;
•    2 x 200g packs smoked trout fillets, any skin and bones removed, flaked into big chunks
•    2 tbsp butter
•    3 tbsp flour
•    350ml milk
•    1-2 tbsp creamed horseradish (optional)
•    Small bunch dill, chopped (dried if not available)
•    Pinch dried tarragon
•    1 large bunch spring onions, chopped
•    zest + juice of 1 lemon
•    500g leftover mashed potatoes
•    Salt and fine ground black pepper

Heat oven to 200C/180C fan/gas 6.
Melt the butter in a saucepan, then stir in the flour for 1 min, Gradually stir in the milk and horseradish.  Bubble the sauce to thicken for a couple of mins, then add the dill, three-quarters of the onions, the lemon zest, fish and some seasoning. Pour into 4 individual pie dishes or 1 large pie dish.

Mix the mashed potato with the remaining spring onion. Spoon over the fish mixture, then bake for 15-20 mins until golden and bubbling.
Serve with peas or greens
Tips: Add a few prawns and/or white fish.
Chopped Leeks in the mash add colour and flavour.