Fish pie is a favorite of home cooks in the UK, where it’s usually made with smoked haddock. We’ve approximated the flavor for American cooks, using hot-smoked salmon and fresh white fish, under a comforting mash of Yukon Gold potatoes, shepherd’s pie–style.
What to buy: In contrast to cold-smoked salmon—the kind you’d drape over a bagel—hot-smoked salmon is firm, a bit dry, and very smoky-tasting. Choose a white fish that’s thick and meaty, so it’ll stand up to baking (halibut and cod are excellent choices). Needless to say, make sure it’s impeccably fresh.
To make the filling and bake: