I love a fish pie, but it’s a getting a little warm for what is essentially quite a heavy dish, so this summery version really appealed to me.

This is a combination of a couple of recipes I found online and what I had in my cupboard I think it turned out really well. Using crushed potatoes rather than mashed really does make the whole dish lighter, as does the addition of samphire which provides texture as well as flavour.

Serves 3

Ingredients

• 250g new potatoes
• 100g frozen peas
• 75g cooked prawns
• 120g hot smoked salmon, flaked
• 100g creme fraiche
• zest and juice of half a lemon
• handful dill, chopped
• 10g butter
• 1 spring onion, thinly sliced on a diagonal
• 25g samphire

Instructions

1. Heat oven to 200c/fan180c/gas6.Put the potatoes in a pan of salted, cold water and bring to the boil, then cook for 15 mins until tender.
2. Meanwhile, put the peas in a small bowl and pour boiling water over them. Do the same with samphire. Leave to stabd for 1 min, then drain both bowls. Tip the peas into a large bowl and combine with the prawns, salmon, creme fraiche, lemon zest, lemon juice and dill, seasoning well. Tip into an oven dish and spread out.
3. Drain the potatoes, then roughly crush with the butter and some seasoning. Stir through the spring onions and samphire, then spoon on top of the filling.
4. Bake for 20 mins until golden.