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1
Place the potatoes in a pan of cold water, bring to the boil and simmer gently for 25 minutes or until tender.
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2
Meanwhile pre heat the oven to 200C/ 400F, Gas Mark 6.
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3
Place the salmon strips into a roasting tray, and grind over plenty of black pepper.
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4
Roast for 8-10 minutes.
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5
To make the sauce, heat the olive oil in a pan.
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6
Stir in the flour and cook out for 1 minute.
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7
Gradually whisk in the milk and allow to simmer over a medium heat for 5 minutes, stirring occasionally.
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8
Season to taste with pepper, lemon juice and stir in the parsley.
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9
Remove the salmon from oven and allow to cool slightly.
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10
Break up the salmon into large bite sized pieces and place in an oven-proof dish.
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11
Scatter over the beans and spring onions.
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12
Add any salmon juices to the sauce and stir well.
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13
Pour sauce over the salmon.
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14
Drain the potatoes well, place back on the heat and mash well until smooth.
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15
Stir in the milk, mustard and cheese.
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16
Top the salmon and sauce with the mashed potato and gently spread out into an even layer.
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17
Reduce the oven to 190C, 375F, gas Mark 5 and cook the fish pie for 25-30 minutes until golden.
