Smoked Trout Pie Recipes

SMOKED TROUT PIE

Steps:

• Remove the trout flesh from the bones, and set aside in a bowl.
• Place the bones into a medium sized saucepan and pour over cold water to half-fill the pan and bring to the boil for 10 minutes to make stock.
• Meanwhile, heat butter and boil in a frying pan over low heat and sauté the capsicum/bell pepper and fennel bulb until soft.
• Strain the stock into a jug, you need approximately 300 ml.
• Add the stock to the capsicum/bell pepper and fennel and simmer until it has reduced by half.
• Add the cream and trout and simmer for 10 minutes.
• Add the dill, lime zest and juice and cook a further 2 minutes.
• Place the trout mixture into one pie dish or two individual dishes.
• Tear the bread into pieces and place on a baking tray and place in the oven until golden brown on a low heat (about 150C) until they are dried out and scatter the toasted bread pieces on top of the pie and sprinkle with parmesan.
• Cook under a preheat grill/broiler for 2 minutes until golden and cheese is melted.
• Top with dill and fennel fronds.

SMOKED FISH PIE

Steps:

• Melt butter over a low heat.
• Add flour and salt n pepper and cook until it resembles bread crumbs.
• Remove from heat and add cream and milk gradually stirring between each addition with a whisk.
• Put back onto heat and stir until thick.
• Saute' onion in a little olive oil, add curry powder and cook until onion is clear and curry is aromatic.
• Chop dill finely and add onion, curry, dill and parsley to white sauce.
• Flake up fish and add to sauce, fold in gently and put into pie dish.
• Lightly mash together Kumara, garlic and salt n pepper.
• Lay evenly over fish and sauce, sprinkle grated cheese on top then bread crumbs and top with a sprinkle of paprika.
• Bake at 170 degrees Celsius for 20 minutes.