This flavorsome and colorful fish pie is perfect for a light sup. The addition of smoked salmon gives it a touch of luxury..

- 2 pounds smoked haddock or cod fillets
- 2+1/2 cups skimmed milk
- 2 bay leaves
- 4 ounces button mushrooms, quartered
- 4 ounces frozen peas
- 4 ounces frozen corn kernels
- 1+1/2 pounds potatoes, diced
- 5 tablespoons low-fat plain yogurt
- 4 tablespoons chopped fresh parsley
- 2 ounces smoked salmon, sliced into thin strips
- 3 tablespoons cornstarch
- 1 ounce smoked cheese, grated
- salt and pepper

1. Preheat the oven to 400 degrees Fahrenheit. Place the fish in a pan and add the milk and bay leaves. Bring to a boil, cover, and then simmer for 5 minutes.

2. Add the mushrooms, peas, and corn, bring back to a simmer, cover, and cook for 5-7 minutes. Leave to cool.

3. Place the potatoes in a saucepan, cover with water, boil and cook for 8 minutes. Drain well and mash with a fork or a potato masher. Stir in the yogurt, parsley, and seasoning. Set aside.

4. Using a slotted spoon, remove the fish from the pan. Flake the cooked fish away from the skin and place in an ovenproof gratin dish. Reserve the cooking liquid.

5. Drain the vegetables, reserving the cooking liquid, and gently stir into the fish with the salmon strips.

6. Blend a little cooking liquid into the cornstarch to make a paste. Transfer the rest of the liquid to a saucepan and add the paste. Heat through, stirring, until thickened. Discard the bay leaves and season to taste. pour the sauce over the fish and vegetables and mix. Spoon over the mashed potato so that the fish is covered, sprinkle with cheese, and bake for 25-30 minutes.