British Fish Pie With Smoked Salmon Shrimp and Mashed Potatoes Recipe

Ingredients

• For the Smoked Salmon (see note):
• 1/2 cup (100g) sugar
• 1 tablespoon (15g) Diamond Crystal kosher salt
• 2 teaspoons (10g) freshly ground black pepper
• 2 teaspoons (10g) mustard powder
• 2 teaspoons (10g) freshly grated lemon zest (from about 1 large lemon)
• 1 pound (450g) skin-on boneless salmon fillets (you will need only 1/2 pound for the pie, so you'll have plenty left over)
• 3 cups wood chips or pellets
• For the Filling and Topping:
• 1/2 pound (225g) medium to large shrimp, peeled and deveined
• 1/8 teaspoon baking soda
• Kosher salt
• 4 tablespoons (60g) unsalted butter, plus 2 more tablespoons (30g) if using panko, plus more for buttering baking dish
• 2 medium leeks, white and light green parts only, washed and finely chopped (8 ounces; 225g after trimming)
• 1/3 cup all-purpose flour (1 1/2 ounces; 40g)
• 1/2 cup (120ml) dry white wine
• 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream
• 1/4 cup (16g) chopped flat-leaf parsley leaves and tender stems
• 3 tablespoons (10g) minced chives
• 2 oil-packed anchovy fillets, finely chopped
• Freshly ground black pepper
• 1 pound (450g) cod or other firm, white-fleshed fish fillets (such as halibut, hake, or pollack), skinned, deboned, and cut into 1 1/2–inch chunks
• 1/2 recipe Ultra-Fluffy Mashed Potatoes, made with only 1/2 cup (120ml) milk total
• 1/2 cup (30g) panko bread crumbs (optional)

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