When good quality fish is smoked it needs to be cooked simply to appreciate its fine flavour, and Nathan Outlaw's recipe works a treat. If you find smoked mussels or oysters, add a handful – it’ll take your pie to another level.
The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef