• 2 skinless trout fillets 
  • 100g basmati rice
  • 2 leeks, white parts finely sliced
  • butter
  • 1 lemon, zested and juiced
  • 2 tbsp dill, chopped
  • 375g butter puff pastry
  • 1 tsp smoked paprika
  • 2-3 eggs, hard-boiled and peeled


  1. Heat the oven to 220C.

  2. Cook the trout either by microwaving it on a plate covered in cling film or poaching it in water with a squeeze of lemon and some peppercorns.

  3. Cook the rice and drain well.

  4. Fry the leeks in butter until they are tender, add the rice and flake in the trout.

  5. Stir in the lemon zest and juice followed by the dill and season well.

  6. Divide the pastry in two and roll one half out on a floured work surface to about 2mm thick, then lift it onto an oiled baking sheet and spoon the rice mixture down the centre.
  7. Heat butter and add the smoked paprika, pour this over the rice mixture. Quarter the hard-boiled eggs and lay these on top of the rice mixture.
  8. Brush a little water around the edge of the pastry.

  9. Roll out the second piece of pastry and drape it over the top. Press down around the edge, trim the excess and crimp the edges or press down a pattern all the way around with a fork.

  10. Beat the remaining egg and brush it all over the top. Decorate with offcuts of pastry if you like.

  11. Cut a steam hole in the top and bake for 20 minutes, then turn the heat down to 180C and cook for another 20 minutes or until the pastry is brown and puffed.

(Sourced from Olive Magazine)

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