Method
Preheat the oven to 200ºC.
Begin by boiling the potatoes.
Meanwhile, for the fish sauce, melt the butter in a saucepan, stir in the flour and gradually add the milk. Bubble the sauce until thick for a couple of minutes. Add the dill, three quarters of the spring onions, lemon zest and trout. Season and pour into 4 individual pie dishes.
When the potatoes are cooked drain and mash with a dash of milk and a knob of butter. Add the remaining spring onions and spoon over the fish.
Place the fish pies into the oven and cook for about 15 – 20 minutes until golden and bubbling.
While the pies are cooking make the salad. Blanch the French beans for 2 minutes in a pan of boiling water. Then refresh under cold water to keep the crunch. Cook the peas for 2 minutes (in the same water), strain and refresh under cold water. Toast the hazelnuts for about 5 minutes until brown and roughly chop. Put into a bowl and add orange zest, garlic, olive oil and chives. Mix and season.