Storified by ebanreb· Sun, Apr 14 2013 22:54:16
Crayfish tails add a touch of luxury to this excellent fish pie with a floury mashed potato topping. The Crayfish tails compliment the texture and flavour of the Salmon.
Start by making the fluffy topping for the pie.
Peel and dice the potatoes into 2 inch pieces and place on a saucepan of salted cold water. Bring the water to the boil and simmer for around 15 minutes. When the potato pieces are tender, drain off the water, add the milk and butter and season with the salt and pepper. Then mash the potatoes until the mixture is smooth and creamy.
Now for the Crayfish and Salmon pie filling
Melt the butter for the pie filling in another pan and add the onion finely chopped and the leeks sliced finely, put a lid on the pan to keep in the moisture and cook gently until the onion is softened but not browned. Turn up the heat and add the flour to the onion and leek mixture and stir in the milk a little at a time to create a smooth thickened sauce.
Cut the Salmon fillets into 2 inch pieces but leave the crayfish tails whole. At this stage, add all the other ingredients for the filling in to the sauce and mix well. Season with freshly ground black pepper and salt to taste.
Transfer the filling into a shallow, but wide bottomed oven proof dish ( around 5 pint size should be sufficient) and level out across the dish making sure that the Salmon and crayfish tails are evenly distributed. Spoon on the mashed potato topping and arrange with a fork to make the surface patterned and fluffed up. Then sprinkle on a generous coating of the grated cheddar cheese.
Bake your Crayfish and Salmon pie in a pre-heated oven for around 35 minutes at 220C 425F Gas 7. Remove from the oven when the pie filling is piping hot and the topping is a golden brown colour.