This pie recipe is from the cookbook titled ‘Egg’ by Alex Barker. This cookbook is the first cookbook I bought, and this was wayyy back before I love cooking :). Obviously I was not keen to cook when I bought it, but was mesmerised by the photos inside the book 😛

'Egg' by Alex Barker

This pie is a simple pie made from smoked cod fillets, potatoes and eggs :). It’s pretty healthy indeed. The egg whites were whisked until stiff, and this makes the pie light and fluffy and no need to add cream or milk or lots of butter :). The smoked cod fillets can easily be found in most supermarkets. They are already salty, so do not season the potato mash with too much salt.

Smoked fish and potato pie

(adapted from recipe by Alex Barker – ‘Egg’ by Alex Barker, 2000)

(serves 4)

  • 500 gr smoked cod, soaked for 20 minutes in cold water
  • 500 gr cooked, peeled potatoes, kept warm
  • 50 gr butter
  • 3 tablespoons chopped spring onions, plus extra to garnish
  • 4 eggs, separated
  • 1 tablespoon lemon juice
  • salt and black pepper

Smoked cod - soak for 20 mins

Brushed potatoes for the mash

Chopped spring onions

Step 1. Preheat the oven to 180ºC. Drain smoked cod, place in a large pan, cover in cold water and bring to simmering point. Poach the fish for 5-7 minutes until it flakes easily. Cool slightly, then drain well and remove the skin and bones.

Smoked cod flakes

Step 2. Mash the potatoes thoroughly with the butter, spring onions, egg yolks, salt and pepper. Stir in the flaked fish and lemon juice. Whisk the egg whites until stiff and fold into the potato and fish mixture.

Step 3. Spoon into a buttered, deep ovenproof dish and bake for 45 minutes or until golden on top.

Spoon the mixture to ovenproof dish and bake

Smoked fish and potato pie