Preheat oven to 200C (180FF).
Pending on the brand of all butter puff pastry you
have, either cut the sheet in half so you have 2 rectangles, then roll or stretch one out so it is slightly bigger than the other (this will be our lid). Or if you have two sheets of puff pastry squares, roll them out
slightly to form two rectangles, making sure one is slightly bigger than the other. Prick the smaller rectangle all over with a fork, then place on
a baking paper lined tray. This will be the base of our pie. Bake in the oven for 10 minutes or until starting to golden and puff. Remove from oven, lay a tea towel over it and press down so the flattens the base.
Meanwhile, combine the smoked trout, 150g crème fraiche, dill, rocket, spring onions, 1 teaspoon mustard, zest of 1 lemon. Season with salt and pepper to your liking.
Place filling over the base of the cooked pastry, leaving a 1cm border. Stretch your uncooked pastry
rectangle over the top and seal edges using a fork
dusted in flour (to avoid the fork sticking to
pastry). Brush pie with beaten egg. Bake for 25-35 minutes or until golden. Sit for a few minutes
before slicing. Nice severed at room temp too.
if you’d rather not have the smoky flavour or can’t find smoked fillets, poach some raw ocean trout (or salmon) fillets instead. Just a little water in a
pan—about 1cm deep—then cover and steam gently for 8 minutes until just cooked. Let it cool, then combine with the other ingredients.
