Hot Smoked Salmon Fish Pie

Serves 2 – a speedy fabulous fish pie topped with carrot.

Endorsed by My Time for Change by Emma Wilson Fitness


400g carrots

120g green beans

1 leek Handful of parsley

Olive oil

200ml coconut milk

2 tsp cornflour

1 tsp wholegrain mustard

300g hot smoked salmon

80g spinach

Himalayan pink salt Black Pepper



Peel and chop carrots

Trim the green beans

Thinly slice the leek

Roughly chop the parsley

Boil the carrots with a pinch of salt for 20 minutes

In the last 5 minutes add the green beans

Drain the vegetables, set the green beans aside and mash the carrots

Meanwhile heat 1 tsp slice oil and fry the leek for 5 minutes

Pour 2 tablespoons of coconut milk into a bowl and mix with the cornflour until a smooth paste

Add the remaining coconut milk to the leeks, then add the cornflour mix and mustard

Simmer for 10 minutes until the sauce thickens

Preheat the grill to high

Break the salmon into pieces, stir into the coconut sauce with the spinach and half the parsley

Cook for 2 minutes

Season with salt & pepper

Place the fish pie mix in an ovenproof dish and spoon over the carrot

Place under the grill for 5 minutes

Sprinkle with the remaining parsley and serve with the green beans