Fish Pie Tart with Minted Pea Salad

We first saw this recipe last year in BBC Good Food August 2014 p42, and it’s also helpfully online here.

It starts with blind baking the crust, which is an oatbran dough adapted from Leith’s Baking Bible.

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Then the filling of microwaved and flaked fish, plus eggs, creme fraiche and herbs.

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And 35 minutes later…

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Add minted pea shoot salad.

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Oh yes – this is exactly what I want from a fish pie. Possibly because I added some curry powder to the mix :D

 

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