• 450g Young’s Pink Salmon and Wild Alaska Pollock Pieces
  • 110g grated cheese
  • 50g frozen peas
  • 20g unsalted butter
  • 30g plain flour
  • 200ml full fat milk
  • 170ml water
  • 1 tsp. English mustard
  • 60ml single cream
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • handful of chives
  • 800g cooked mashed potatoes
  • Cooking time

    45 mins
  • Serves



  1. Melt the butter, stir in the flour to form a roux and cook for 2 minutes.
  2. Gradually whisk in the milk and water, add the mustard and seasoning and continue to cook until the sauce has thickened, stirring continuously. Add the cream and whisk until sauce is smooth. Stir in the cheese and chives.
  3. Preheat oven to 200°C/Fan 180°C/Gas 6. Place the fish into the base of a baking dish and sprinkle over the peas. Pour over the cheese and chive sauce then pipe or spoon over mashed potato. Sprinkle over more grated cheese if desired & bake for 40-45 minutes.

Nutritional information

Values per 100g

Energy (kcal)108

Energy (kJ)452

Protein (g)7.5

Carbohydrates (g)10

of which sugars (g)1.2

Fat (g)4.4

of which saturates (g)2.5

Fibre (g)0.9

Sodium (g)0.4

equivalent as salt (g)0.4

Product Finder