A Really Good Fish Pie

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By Tom Parker Bowles

Published 2013

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There’s no place for salmon in a proper fish pie. I’m sorry, but it’s just not right. It’s somehow too greasy, too lurid and too, well, salmony, to feel anything but ill at ease. It’s not that I hate salmon. The wild stuff is a rare treat, rich and magnificent. And there are a couple of decent salmon farmers (Loch Duart, for one) that allow these once-great beasts space to swim and build up their muscles and fins. But the vast majority of farmed stuff is pap, pure and simple. Ruinous to the