Fish pie tart with mint and pea salad

This creamy tart is a delicious twist on the classic fish pie. It combines smoked fish and succulent shrimp, creating a blend of flavors that will tantalize your taste buds. The best part? It’s a lighter version of the traditional mash cake, making it a guilt-free treat. The velvety texture of the cake is perfectly complemented by the refreshing mint and pea salad, giving every bite a touch of freshness. Whether you’re entertaining guests or just fancy a comforting but light meal, this Fish Pie Tart with Mint Pea Salad is a must-try!


  • 500g pack of shortcrust pastry (or make it yourself), see tip below left
  • 1 egg yolk and 3 whole eggs
  • 250g piece of undyed, sustainably sourced, smoked haddock
  • 250g coarse, unsmoked fish (we used sustainably sourced cod)
  • 200 ml can of crème fraîche
  • ½ pack chives, chopped
  • grated fresh nutmeg
  • A handful of cooked, sustainably fished large shrimp, thawed if frozen
  • 25g sharp cheddar or similar cheese, grated
  • 250g frozen petits pois


To make your own pastries

Mix 125g salted butter and 250g flour, either with your fingertips or in a food processor, until it resembles very fine breadcrumbs. Separate an egg, then whisk the yolk with 2 tablespoons of water. Work this into the rubbed mixture until it holds together in clumps with no dry spots. Knead a few times until smooth, shape into a flat disc, chill for 30 minutes and then use as above. This makes the right amount for a 23cm can plus a little more.

Preparation steps

  1. Roll out the pastry until it is just thicker than a £1 coin and large enough to line a 23cm fluted tart tin (about 4.5cm deep) with a little excess.
  2. Line the tin with the dough, cut off the excess dough with a rolling pin and then prick the bottom all over with a fork.
  3. Chill for 15 minutes.
  4. Preheat oven to 200°C/180°C fan/gas 6.
  5. Line the dough with excess foil and press it into the corners of the mold.
  6. Fill with baking beans, lift onto a baking tray and bake for 25 minutes until the dough feels firm.
  7. Remove the foil and beans and bake until biscuit-like, 5 minutes more.
  8. Beat the egg yolk and brush it all over the inside of the mold.
  9. Bake for another 5 minutes until golden brown and varnished.
  10. Turn the oven down to 180°C/160°C fan/gas 4.
  11. In the meantime, prepare the fish and filling.
  12. Place the fish on a plate, cover with plastic wrap, and microwave until the flesh comes apart easily, about 4 minutes.
  13. Alternatively, you can steam or gently poach the fish and then drain well.
  14. Carefully place the fish in a colander and allow to drain until the batter is ready.
  15. Whisk together the 3 eggs, crème fraîche, chives and nutmeg and season.
  16. Cut the fish into large pieces, remove the skin and bones, pat dry with kitchen paper and place in the baking pan.
  17. Add the shrimp here and there.
  18. Pour the filling over the top, sprinkle with the cheese, then bake for about 35 minutes or until golden brown and set, leaving just a slight jitter in the center of the tart.
  19. To make the salad, cook the peas for 1 minute until just tender, then drain and cool in cold water.
  20. Drain well, place in a large bowl and top with pea shoot salad and mint leaves. chill until needed.
  21. Mix shallots with sugar, vinegar, oil and mustard to make a dressing.
  22. Season.
  23. Allow the tart to cool for a few minutes before serving.
  24. To serve, mix the salad dressing with the peas, pea shoots and mint.

Nutritional Information

Equipment and tools

To prepare the fish pie tart with mint and pea salad, you will need the following equipment and tools:

  • 23 cm cake tin
  • rolling pin
  • mixing bowl
  • Knife
  • grater
  • Oven

Allergen information

The fish pie tart with mint and pea salad contains the following allergens:

  • Eggs
  • Smoked haddock
  • Chunky, unsmoked fish (cod)
  • crème fraîche
  • shrimp
  • Cheese

Storage and leftovers

Store any leftover Fishcake Tart with Mint Pea Salad in an airtight container in the refrigerator. The tart can be stored in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 180°C for about 15 minutes or until heated through.

Health Benefits of Fish Cake Tart with Mint Pea Salad

Fish Pie Tart with Mint Pea Salad is a delicious and nutritious dish that offers numerous health benefits. With a combination of fish, peas and other ingredients, this dish provides a range of essential nutrients that promote overall well-being. Let’s explore some of the health benefits offered by this exquisite recipe:

1. Rich in Omega-3 fatty acids

The inclusion of undyed, sustainably sourced, smoked haddock and chunky, unsmoked fish, such as sustainably sourced cod, in this recipe provides a generous amount of omega-3 fatty acids. Omega-3 fatty acids are crucial for heart health because they help lower blood pressure, reduce the risk of heart disease, and improve overall cardiovascular function.

2. Excellent source of protein

Fish is known for being a great source of lean protein, and this recipe includes both smoked haddock and unsmoked fish. Protein is necessary for various body functions, including tissue development and repair, production of enzymes and hormones, and maintenance of a healthy immune system. Including protein-rich foods like fish in your diet can support muscle growth and help with weight management.

3. Rich in vitamins and minerals

The fish pie tart with mint and pea salad contains several ingredients that are rich in important vitamins and minerals. Smoked haddock and cod are excellent sources of vitamins B6 and B12, which are essential for brain function and red blood cell production. Peas are packed with vitamins A, C, and K, as well as minerals like iron and potassium, which support overall health.

4. Beneficial for digestive health

Crème fraîche, one of the main ingredients in this recipe, is a fermented milk product that contains probiotics. Probiotics are beneficial bacteria that contribute to a healthy gut microbiome. A balanced gut microbiome is crucial for good digestion, nutrient absorption and a strong immune system.

5. Good source of antioxidants

Mint pea salad, made from frozen petits pois, provides a good source of antioxidants. Antioxidants help protect the body from harmful free radicals, which can damage cells and contribute to chronic diseases such as cancer and heart disease. Including antioxidant-rich foods like peas in your diet can contribute to overall health and well-being.

In conclusion, fish pie tart with mint and pea salad is a healthy and nutritious dish that offers a number of health benefits. From the omega-3 fatty acids to the abundance of vitamins and minerals, this recipe offers a balanced combination of nutrients that promote optimal health. So give this delicious dish a try and enjoy its aromatic taste and the benefits it offers for your well-being.

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