Name: Little creamy smoked fish parcels with puff pastry
Cook time: 25 min
Total time: 25 min
Ingredients: 1 cup flaked smoked fish (try kahawai or mullet); 1 cup crème fraîche; 2 tablespoon white wine; 2 tablespoon chives, finely diced; zest of 1 lemon; 1/4 teaspoon sea salt; pinch white pepper; 2 sheets puff pastry cut into 9 smaller squares; milk, for brushing; extra zest or chives, to garnish

Little creamy smoked fish parcels with puff pastry

Nici Wickes' delicious smoked fish parcel recipe creates the perfect warm-up to Christmas lunch or dinner. These creamy, zesty little bites are heavenly served with a glass of bubbles as a starter

Ingredients

1 cup flaked smoked fish (try kahawai or mullet)

1 cup crème fraîche

2 tablespoon white wine

2 tablespoon chives, finely diced

zest of 1 lemon

1/4 teaspoon sea salt

pinch white pepper

2 sheets puff pastry cut into 9 smaller squares

milk, for brushing

extra zest or chives, to garnish

Method

1.Preheat oven to 200°C. Line 2 trays with baking paper.

2.Mix all the ingredients, except the pastry and milk, together until combined.

3.Spoon heaped teaspoons of fish mixture onto each square. Bring the four corners together to encase the filling, pinching together. Transfer to trays. Brush the pastry with milk.

4.Bake for 15 minutes until puffed up, golden brown and cooked through.

5.Cool for 5-10 minutes before serving – no amount of bubbles will cool a scalded mouth!

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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