1½ Tbsp butter
3 Tbsp flour
350ml full-fat milk or 175ml milk and 175ml white wine
1-2 Tbsp creamed horseradish (optional)
small bunch dill, chopped
1 large bunch spring onions, chopped
zest of 1 lemon
salt & pepper to taste
350g hot-smoked trout, any skin and bones removed, flaked into big chunks
450g mashed potato
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/white wine and horseradish, if using it.
Bubble the sauce to thicken for a couple of minuntes, then add the trout, dill, lemon zest, three-quarters of the onions and salt & pepper.
Pour into 4 individual pie dishes / ramikins or 1 large pie dish.
Mix the mashed potato with the remaining spring onion.
Spoon over the trout mixture, then bake for 15-20 mins until golden and bubbling.