Simple smoked fish pie
Many of Robert Mayer's fondest childhood memories come from the old wooden smokehouse tucked behind his parents' seaside home. The 46-year-old grew up in New Zealand's Bay of Plenty, an idyllic seaside hamlet on the North Island.
Photo: Domino Postiglione
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- Olive oil
- 6-8 onions, peeled and quartered
- 4-5 carrots, peeled and chopped
- 2 leeks, sliced
- 2 cups thickened cream
- Salt and pepper
- 500g smoked fish, chopped
- 500g white fish, chopped
- 6 hard-boiled eggs, halved
- 1/2 bunch of parsley, finely chopped
- 2 puff pastry sheets
- 6 large ramekins or individual pie dishes
Preheat oven to 200C. Add a little oil to a pan and brown the onions. Add carrots and leeks and cook, stirring occasionally, for 5 minutes. Pour in the cream and gently simmer for 3 minutes. Season with salt and pepper, to taste.
Half fill the ramekins with the onion and cream mix. Add the fish, boiled egg and parsley. Put a pastry "lid" over the top of the pies, brush with a little milk, then place in the oven and cook for 30 minutes.