What you need
- 1 packet (250g) herring fillets, rinsed and drained
- 2 chorizo, roughly chopped
- 2 potatoes, cut into 2cm chunks
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 1 (medium) fennel bulb, sliced
- ¼ cup dill, chopped
- ½ cup frozen peas
- ½ lemon, squeezed
- Cracked black pepper
- 1 whole egg, beaten
- 1 cup fish stock
- 2 tbs Garlic and Herb Philadelphia Cream Cheese
- 2 tsp Dijon mustard
- 2 tbs plain flour, made to a paste*
How to make it
- 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 200°C 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.
Recipe created by Hayden Quinn.
Do Your Thing: try it at home then share your creation.
DO YOUR THING AND FRIDGE SHELFIES ARE TRADE MARKS OF MONDELEZ INTERNATIONAL GROUP USED UNDER LICENCE.