Creamy Spring Smoked Fish with Crunchy Parmesan Pastry Puffs

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 10, 2021.

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Try this twist on a traditional smoked fish pie, ready in only 30 minutes! The smoked fish is cooked with loads of spring vegetables, as well as sour cream and lemon for a creamy yet fresh dinner! Topped off with oven baked parmesan pastry puffs for a wonderful textural compliment!

Ingredients

Salad

1 drizzle of oil
1/2 lemon, juiced
50g mesclun

Filling

1/4 cup water
125g lite sour cream
50g baby spinach
150g frozen peas
200g smoked blue moki, flaked
1/4 tsp salt
1 tsp butter
1/2 lemon, zested & juiced
1/2 leek, cut in half lengthways & thinly sliced

Pastry

30g grated Parmesan
140g flaky puff pastry, cut into 2 pieces

Steps

Preheat oven to 220°C (or 200°C fan bake).
Cut pastry in half so you end up with 2 triangles. Place pastry on a lined oven tray. Sprinkle with Parmesan. Bake on upper oven rack for 12-15 minutes, until golden.
Cut leek in half, wash and thinly slice. Zest lemon and cut in half to juice (set half aside for the salad). Heat butter in a medium fry-pan on medium-high heat. Cook leek with salt for 4-5 minutes, stirring occasionally, until softened and starting to colour. While leek cooks, flake smoked fish (see tip).
Add peas to pan and cook for a further 2-3 minutes, until almost tender. Add lemon zest, the juice of half a lemon, flaked smoked fish, spinach, sour cream and water measure and cook for another 1-2 minutes until hot through and spinach is wilted. Remove from heat and season to taste with salt and pepper.
Add mesclun to a medium bowl and toss with lemon juice and a drizzle of olive oil. Season to taste with salt and pepper.
Pie filling topped with pastry triangles. Serve salad on the side.

Nutritional Information

Energy	2873 kj 687 kcal
Protein	43.4g
Carbohydrate	40.7g
Fat	36.4g