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Smoked Haddock and Apple Puff

400 g Smoked haddock fillets; skinned (13oz)
1 425 gram pac ready rolled puff pastry; chilled or frozen, defrost if frozen
2 ts Wholegrain mustard
2 lg Apples; peeled, cored and sliced
Zest and juice of 1 lemon
25 g Butter; divided into four (1oz)
Salt and freshly ground black pepper
1 md Size egg; beaten


Preheat the oven to 220 C, 425 F, Gas Mark 7.

Lightly grease a baking sheet. Divide the fish into four equal amounts.

Unroll the pastry and cut into eight equal sections.

Lay four of the pieces of pastry on the baking sheet and top with a piece of fish.

Spread half a teaspoon of mustard over each piece of fish, place on a pinch of lemon zest and one teaspoon of juice, finishing with a cube of butter a few slices of apple and season to taste.

Brush the edges of the 4 pieces of pastry with beaten egg and score the remaining pieces across the centre, before laying them over the top of the filling. Press the edges down firmly to seal. The edges can be 'knocked up' with the back of a knife to give an attractive finish.

Brush with beaten egg to glaze and bake for approximately 20 minutes until well risen and golden brown.

Notes Serve with a leafy salad and yogurt dressing.


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