Summary: Fish pie is the perfect versatile dish: it takes 15 minutes to prepare, bakes on its own, and can be served hot or cold, as a starter or for dinner. Here are 3 versions: smoked salmon, tuna, and cod, all super easy.
Content
Why make a fish pie
Fish pie solves several situations at once:
- Express dinner: 15 minutes prep + 40 minutes in the oven. No supervision needed.
- Appetizer for guests: made the day before, served cold with toast.
- Batch cooking: lasts 4-5 days in the fridge. Cold portion for your lunchbox.
- Kids: most children who don't eat fish will eat fish pie.
1. Smoked salmon pie
The most elegant and the favorite for appetizers.
Ingredients
- 200 g chopped smoked salmon
- 6 eggs
- 200 ml liquid cream
- 8 surimi (crab) sticks
- 100 g cooked peeled shrimp
- 2 tablespoons ketchup or cocktail sauce
- Fresh chopped dill
- Salt and pepper
Step-by-step
- Preheat oven to 180°C. Grease a rectangular mold.
- Beat the eggs with the cream, ketchup, salt, pepper, and dill.
- Add the chopped salmon, shredded surimi, and shrimp.
- Pour into the mold. Gently tap on the counter to remove air bubbles.
- Bake in a bain-marie (mold placed in a tray with water) at 180°C for 40-45 minutes.
- Let cool completely. Unmold. Serve cold in slices with cocktail sauce or mayonnaise.
2. Tuna pie
The most economical version and the most popular in Spain for casual dinners.
Ingredients
- 3 cans of drained tuna in oil (300 g)
- 6 eggs
- 200 ml liquid cream
- 1 can of piquillo peppers (200 g)
- 200 g fried tomato sauce
- Crustless bread (optional: to line the mold)
- Salt and pepper
Step-by-step
- Preheat oven to 180°C.
- Line the mold with crustless bread (or grease if you prefer without bread).
- Beat the eggs with the cream and fried tomato sauce.
- Add the shredded tuna and chopped peppers.
- Pour into the mold. Bake in a bain-marie for 40-45 minutes.
- Let cool. Unmold and serve cold with mayonnaise.
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3. Cod pie
The tastiest version, with the intense flavor of desalted cod.
Ingredients
- 300 g flaked desalted cod
- 6 eggs
- 200 ml liquid cream
- 200 g mashed cooked potato
- 1 sautéed onion
- 2 cloves garlic
- Chopped parsley
- Black pepper
Step-by-step
- Cook the cod in hot water (not boiling) for 2 minutes. Drain and flake.
- Sauté the onion with garlic in olive oil (10 min).
- Beat the eggs with the cream, mashed potato, and parsley.
- Add the flaked cod and sautéed onion.
- Pour into a greased mold. Bake in a bain-marie at 180°C for 40-45 minutes.
- Let cool. Serve cold in slices or hot as a main dish.
Tips for a perfect pie
- Always use a bain-marie: a bain-marie ensures gentle and even cooking. Without it, the edges cook much faster than the center.
- Don't open the oven: the change in temperature can cause the pie to sink. Resist opening for 40 minutes.
- Skewer test: insert a skewer into the center. If it comes out clean, it's ready.
- Better the next day: the pie is firmer and slices better after resting overnight in the fridge.
- Drain everything well: excess liquid (from tuna, cod, peppers) makes the pie watery.
Frequently Asked Questions
How long does fish pie last in the fridge?
4-5 days well covered. Serve cold directly from the fridge or at room temperature. Do not reheat in the microwave: it becomes rubbery.
Can it be frozen?
Yes, it freezes well for up to 2 months. Wrap it in cling film and then in a freezer bag. Thaw in the fridge.
Can it be made without cream?
Yes: substitute cream with evaporated milk, cream cheese, or even Greek yogurt. The result will be slightly less creamy but just as good.
What sauces go well with fish pie?
Cocktail sauce (mayonnaise + ketchup + orange juice), homemade mayonnaise, tartar sauce, or simply olive oil and lemon.
Related guides
For a premium fish pie, use our artisan smoked salmon or Icelandic desalted cod from Bacalalo.
Guide to preparing pie in advance
Fish pie is one of the best dishes to prepare in advance, making it a perfect resource for weeknight dinners or gatherings.
Advance preparation options
- The day before: prepare the complete mixture, pour it into the lined mold, and refrigerate covered with cling film. The next day, bake directly (add 5-10 extra minutes to the time because it's coming from the fridge).
- Baked and refrigerated: bake the pie, let it cool completely, refrigerate it whole. It lasts 3-4 days in the fridge. To serve: 15 minutes at room temperature or 5 minutes in the microwave (covered). You can also serve it cold.
- Freezing: fish pie freezes excellently. Bake, cool, wrap in cling film, then in aluminum foil. It lasts 2-3 months in the freezer. Thaw in the fridge 24 hours before consuming.
Pro tip: if you freeze individual portions (cut before freezing), you'll have dinners ready in minutes — just thaw and heat.
Presentation: from mold to plate with style
Fish pie can be as elegant as you want:
- Classic unmolding: let cool for 15 minutes, flip onto a board, and unmold. Decorate with lemon slices, dill sprigs, and a line of mayonnaise or cocktail sauce.
- In individual portions: use muffin tins or ramekins. They make elegant appetizers for a dinner. Unmold each onto a bed of dressed arugula.
- Terrine style: alternate layers of the mixture with slices of smoked salmon before baking. When cut, the layers are visible — a spectacular visual effect.
- With topping: after baking, cover the surface with a thin layer of mayonnaise mixed with neutral gelatin (1 sheet per 100ml). Refrigerate for 2 hours. It looks shiny and professional.
Ingredient substitutions: adapt the recipe to what you have
| Original ingredient | Substitute | Notes |
|---|---|---|
| Fresh salmon | Smoked salmon, trout, cod | Smoked adds more flavor; reduce salt in the recipe |
| Canned tuna | Bonito del norte, mackerel, sardines | Bonito gives a finer result; sardines are more intense |
| Liquid cream | Evaporated milk, cream cheese, Greek yogurt | Greek yogurt adds an interesting tangy note |
| Eggs (4 units) | 3 eggs + 2 tbsp cornstarch | Reduce eggs if you want a less "flan-like" texture |
| Crustless bread | Breadcrumbs, crushed crackers | Crackers add extra texture |
Quantity guide for parties and events
Fish pie is ideal for buffets and gatherings. Here are the approximate quantities:
| Diners | Recommended mold | Total fish | Eggs | Cream |
|---|---|---|---|---|
| 4-6 people | 25 cm rectangular mold | 400g | 4 | 200 ml |
| 8-10 people | 30 cm rectangular mold | 700g | 6 | 350 ml |
| 12-15 people | 2 x 25 cm molds | 1 kg | 8 | 500 ml |
| 20+ people (buffet) | 3 molds or GN tray | 1.5 kg | 12 | 750 ml |
For a buffet: cut the pie into 3x3 cm cubes and stick a toothpick in each. They can be eaten without cutlery, and people will keep coming back for more without realizing it.
Frequently asked questions about fish pie
Can fish pie be made without an oven?
Yes. You can cook it in a bain-marie in a large pot (90 minutes over low heat with the pot covered) or in the microwave (15-20 minutes at medium power, in a microwave-safe dish). The result is softer and more custard-like; the oven provides more firmness and a browned top.
Can I make a gluten-free version?
Absolutely. Substitute the sliced bread with gluten-free bread or omit it entirely and add an extra tablespoon of cornstarch for structure. The result is just as good.
How long does fish pie last in the fridge?
Well-covered with cling film, it lasts 3-4 days in the fridge without a problem. The flavor even improves the next day, as all the ingredients meld together. Do not leave at room temperature for more than 2 hours.
Can I use surimi or crab sticks?
Yes, and it's an economical option that works surprisingly well. Use 200g of shredded surimi instead of one of the fish. Surimi adds sweetness and an orange color to the mix.
What sauce goes best with fish pie?
Salsa rosa (mayonnaise + ketchup + orange juice + brandy) is the classic. A mustard vinaigrette, piquillo mayonnaise, or simply extra virgin olive oil with lemon and fresh dill also works very well.
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