Made with fennel, mustard, garlic and cream cheese, this tasty dish is sure to impress!
Place herring fillets in a bowl and pour over milk to just cover*. Set aside while you prepare the rest of the dish, the longer you leave this the more subtle the fish will be.
Fry off the chorizo and potato in a large heavy based casserole dish or fry pan until chorizo is golden. Add onion, garlic and fennel and sauté until fragrant.
While your chorizo mix is cooking, put together the sauce; add fish stock, Dijon, flour paste and of course your Garlic and Herb Philadelphia Cream Cheese. Whisk well while bringing slowly to a simmer, you want the sauce to thicken slightly.
Drain and pat dry the herring fillets and flake into chorizo mix along with the dill, peas and sauce. Stir to combine.
Pour mixture into a family sized pie or baking dish, squeeze over the lemon and crack pepper; top with store bought puff pasty adding a small slit in the top to allow steam to escape. Brush top with beaten egg.
Bake at 200C for 25-30 minutes or until the pastry is puffed and golden.
Recipe notes and tips:
Flour paste – mix equal parts plain flour and tap water to form a paste.
Covering the herring fillets in milk removes some of the overt fishy taste, this also draws out some of the salt.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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