1 small desiree potato, peeled, diced 1cm
2 tbsp red onion, finely chopped
2 tbsp baby capers
2 tbsp cornichon, finely chopped
¼ cup dill, roughly chopped
¼ cup flat leaf parsley, finely chopped
Zest 1 lemon
½ cup crème fraiche or double cream
200g ling fillet, cut into 3cm pieces
200g skinless ocean trout fillet, cut into 3cm pieces
½ cup frozen peas, defrosted
1 sheet puff pastry
1 egg yolk
Preheat an oven to 200C.
Bring a small pot of water to the boil, season lightly and cook the potato for 5 minutes.
Place all the ingredients (except the pastry and egg yolk!) into a mixing bowl.
Drain the potatoes and place in the bowl.
Season well with salt and pepper and mix gently to combine.
Spoon everything evenly into a shallow, rectangle pie dish - approx. 22cm x 12cm.
Cover with the puff pastry, securely tucking in the edges around the dish,
Brush with the egg yolk and cut 3 small slits into the middle to let the steam escape.
Sprinkle with a little flake salt over the pastry.
Cook for approx. 20- 22 minutes until the pastry is golden.
Season with cracked black pepper and serve with a simple leaf & shaved fennel salad.