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 23, 2022.

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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 wonderfully easy dinner.

Ingredients

Pastry

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

Filling

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

Salad

1 red butter lettuce, leaves separated
1/2 lemon, juiced
1 drizzle of oil

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 lengthways, wash and thinly slice. Grate courgette. Zest lemon and cut in half to juice (set half aside for the salad). Heat butter in a medium frypan 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 courgette 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.
Separate lettuce leaves and add to a medium bowl. 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	2711 kj 648 kcal
Protein	41.7g
Carbohydrate	33.5g
Fat	36.4g