This recipe pays homage to the country’s love affair with the sea, offering a taste of the briny freshness that defines Estonian coastal cuisine. Join us on a culinary adventure and recreate the seaside magic with our Estonian Smoked Fish Pie—it’s a savory delight that captures the essence of Estonia’s culinary tapestry.
- 500g smoked fish fillets (trout or mackerel work well)
- 4 large potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 tablespoons butter
- 1 cup milk
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh dill, chopped, for garnish
- 1 sheet of ready-made puff pastry
- Preheat your oven to 200°C (392°F).
- In a pot, boil the sliced potatoes until they are just tender. Drain and set aside.
- In a pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Sprinkle the flour over the onions and stir well to create a roux. Gradually add the milk, stirring constantly until the mixture thickens.
- Add the smoked fish to the sauce, breaking it into bite-sized pieces. Season with salt and pepper to taste. Allow the mixture to simmer for a few minutes until the flavors meld together.
- In a baking dish, layer half of the sliced potatoes. Pour half of the fish and sauce mixture over the potatoes. Repeat with another layer of potatoes and the remaining fish and sauce.
- Roll out the puff pastry sheet and place it over the top of the fish and potato layers, trimming any excess. Cut a few slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
- Once out of the oven, sprinkle chopped fresh dill over the pastry for a burst of flavor.
- Serve the Estonian Smoked Fish Pie hot, and savor the unique blend of smoked fish and creamy potatoes that embodies the coastal charm of Estonia. Enjoy this delicious taste of Baltic tradition!