This recipe is incredibly simple. The smoked fish elevates the dish to another level of umami! Here are the recommended amounts of smoked fish, but feel free to use any combination. I often add 6 fresh prawns and 6 fresh scallops when available.
You will need a pie, quiche, or roasting dish will work—whatever you have in your cupboard. And a cup measure, whisk, chopping board, knife, and saucepan.
Ingredients
- 100 g smoked barramundi
- 100 g smoked salmon
- 100 g smoked trout
- 1 cup frozen peas
- 1 packet Pampas Butter puff or a similar puff pastry brand (I prefer butter puff for its more golden color when cooked).
- 1 egg for egg wash, or you can use milk (lightly whisk the egg to break the yolk).
- Chopped dill: I prefer fresh, but dried can be used (1/2 cup fresh or 1/4 cup dried).
White sauce/cheese sauce: Look up a simple white sauce recipe online or use this one...
- 2 tablespoons butter
- 4 tablespoons plain flour
- 2 cups warm milk (heat in a saucepan or microwave)
- 1 cup grated cheese (optional)
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Melt the butter, then add the flour, cooking it in the butter until slightly browned (roux).
- Add a splash of warm milk first; just a good splash. Use a whisk to combine with the roux, then add all the milk, whisking continually to eliminate lumps. Bring the mixture to a boil until it thickens, then remove it from the heat.
- Stir in the pinch of nutmeg and the cheese, if using (always add the cheese off the heat). Season to taste.
- Preheat the oven to the temperature indicated on the pastry packet. Defrost 2-4 sheets of pastry.
- Use spray or butter to grease the dish.
- Place a pastry sheet on the bottom; if using 2 sheets, brush the edges with egg wash to seal them together.
- Add the fish and dill.
- Scatter peas over the fish.
- Pour the white sauce over the fish.
- Seal with a pastry top; do NOT crimp the puff pastry, as it won’t rise. Just seal it lightly with the egg wash.
- Cut a cross into the top of the pastry to let steam escape and brush the top with egg wash.
Cook for 20 - 30 minutes, or until the pastry is golden.
