Creamy Smoked Salmon Cobbler

Name: Creamy Smoked Salmon Cobbler
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 50 g butter; 2 leeks, thickly sliced; 40 g plain flour; 400 mL semi-skimmed milk, plus extra to brush; 50 mL vermouth; Finely grated zest 1 lemon; 350 g frozen white fish fillets, defrosted; 175 g self-raising flour; 1/2 tbsp. baking powder; 2 tsp. dried chives; 75 g cream cheese; 75 mL milk, plus extra to brush; 1 medium egg; 1/2 tbsp. vegetable oil; 50 g smoked salmon trimmings

Fish pie gets an American makeover, topped with fluffy scone-like dumplings made with tangy cream cheese and smoked salmon.

By The GH Kitchen TeamPublished: 24 January 2022

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Yields:

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

349

Ingredients

50 g butter
2 leeks, thickly sliced
40 g plain flour
400 ml semi-skimmed milk, plus extra to brush
50 ml vermouth
Finely grated zest 1 lemon
350 g frozen white fish fillets, defrosted

For the cobbler

175 g self-raising flour
1/2 Tbsp. baking powder
2 tsp. dried chives
75 g cream cheese
75 ml milk, plus extra to brush
1 medium egg
1/2 Tbsp. vegetable oil
50 g smoked salmon trimmings

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a medium pan and gently fry leeks over medium heat for 10min, until softened. Stir in flour. Gradually add the milk, stirring until smooth. Bring to the boil, stirring, then turn down the heat and simmer until thickened, giving an occasional stir. Stir in vermouth, lemon zest and some seasoning. Set aside.
2. Step 2For the cobbler, mix flour, baking powder and chives with some seasoning in a bowl. In a jug whisk together the cream cheese, milk, egg and oil. Add the liquid to the dry ingredients and stir until evenly mixed. Stir in smoked salmon.
3. Step 3Cut fish fillets into large chunks and put into an ovenproof serving dish. Mix through leek sauce. Spoon the cobbler mix on top in six evenly spaced dollops.
4. Step 4Brush the cobbler with milk and cook in oven for 25min until piping hot and golden. Serve.

Freeze ahead

Prepare to end of step 3. Cool, wrap and freeze for up to 1 month. To serve, defrost overnight in fridge. Complete recipe, cooking for 30-35min until piping hot (cover with foil if cobbler is browning too quickly).

Per serving:

Calories: 349
Protein: 20g
Total fat: 15g
Saturates: 8g
Carbs: 32g
Total sugars: 5g
Fibre: 1g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time