We teamed up with Zaheera to develop a “Smokey Filo Fish Pie” recipe using our Smoke Dust. Zaheera is a solicitor by profession who is passionate about helping people.
Zaheera describes herself as a foodie who loves to share her passion for food and cooking through her page. She hopes to have inspired others with her cooking and ideas. We hope like us, you too will be inspired to try Zaheera’s recipe below.
Summary of Cooking
Prep Time: 30mins
Total Cooking: 1hr 10mins
The Nifty Kitchen Dust used: Smoke Dust
- 50g butter
- 1 medium onion, peeled and chopped
- 50g plain flour
- 1/2tsp nutmeg
- Salt and pepper to season
- 1tsp smoke dust
- 1tsp mustard
- 350ml milk
- 150ml single cream
- 150g broccoli, cut into very small florets
- Handful peas
- 100g spinach
- 200g skinless salmon cut into 3cm
- 400g smoked haddock cut into 3cm cubes
- 2 tbsp chopped dill
- 2tbs capers
- 50g grated cheese
- Filo pastry
- Melted butter
Steam or par boil broccoli
Add the peas and spinach to broccoli once broccoli is nearly done to steam or boil.
Drain and leave to one side.
In a saucepan melt the butter and add the onion and sauté; Then add the flour.
Whisk the flour in the butter for a few mins until it thickens and forms a roux.
Whisk in the milk, cream, seasoning, smoke dust, mustard and nutmeg and whisk until it thickens.
Stir in the fish pieces and cook for 5mins and then Stir in the veg and mix well.
Add the capers, dill and cheese.
Pre-heat oven to 180c.
Take a round cake or baking tin and take one sheet and brush with melted butter. Put this sheet butter side down. Layer and repeat going around the tin so you have sheets hanging off the edge.
Pour the fish mixture in, bring in the edges hanging and close the pie.
Brush with butter on top.
Sprinkle with extra dill and smoke dust.
Bake in the oven until golden.
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