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Smoked Trout Pie

Smoked Trout Pie

by Kai Ellmann

Makes 12 small pies

  • 12 Short pastry circles
  • 12 Puff pastry circles
  • 600 ml B├ęchamel sauce
  • 400 g Boneless hot smoked trout fillets
  • 100g Baby spinach leaves
  • 2 Egg yolk
  • Mixed soft herbs
  • Optional sliced truffle and a drizzle of truffle oil
  • Grease pie tins and line with short pastry.
  • Wilt spinach in a saucepan with a little water, then drain, squeeze out excess water and chop roughly.
  • Add sauce and spinach in to a bowl, flake in the smoked trout.
  • Gently mix then fill into the prepared pie shells.
  • Brush edges of pastry with egg yolk and top with puff pastry.
  • Brush with egg yolk, bake in the oven at 180c until golden.
  • Top with mixed soft herbs, optional slices of truffle and a drizzle of truffle oil.