Preparation time 20 Mins
Cooking time 45 Mins
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
1/4 cup dill, chopped
1/2 cup frozen peas
1/2 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*
1 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.
2 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.
3 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.
4 Drain and pat dry the herring fillets and flake into chorizo mix along with the dill, peas and sauce. Stir to combine.
5 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.
6 Bake at 200C for 25-30 minutes or until the pastry is puffed and golden.
• 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.
The Carousel thanks Hayden Quinn and Philadelphia Australia for this recipe.