Ingredients:
600g chunky cod loin
400g lightly smoked salmon fillet, skinless
300ml full fat milk
150g baby spinach, washed
4 eggs, boiled for 8 minutes, peeled
3 tbsp capers, drained
15g dill
15g butter
15g plain flour
Zest of 2 lemons
500g ready-made puff pastry
1 egg, beaten with 1 tsp water for glaze
Method:
1. Put the fish in a large frying pan in whole pieces and pour over the milk. Strip the fronds from the dill stalks, chop and put aside, then add the stalks to the fish in the pan. Gently heat for five minutes, remove the fish and put on a plate. Discard the dill stalks. Blanch the spinach in a little boiling water for one minute, until just wilted. Drain, refresh under cold water, squeeze out the moisture and put aside. Pour the juices from the fish on the plate into the rest of the milk.
2. In a pan, melt the butter and stir in the flour. Gradually add the milk and whisk until smooth. Stir on a low heat for two minutes. Leave to cool. Add the lemon zest and dill and fold into the sauce with the spinach. Flake the fish into chunks and add, along with the eggs. Spoon into the pie dish and cool for 30 minutes.
3. Preheat the oven to gas mark 7. Roll out the pastry to 3-4mm thickness and cut a narrow strip to line the rim of the pie dish. Paint the rim with egg glaze, press on the strip of pastry, and then brush that with glaze. Cover the pie with the remaining pastry sheet, trim with a sharp knife and seal the edges by pressing together, making a pattern with your finger or a fork.
4. Make some diagonal slashes in the top and glaze with egg (omitting the edges of the pie). Bake for 25 minutes, until golden.












