500 gram white fish fillets, such as deep sea perch, ling or snapper
900 millilitre milk
1 bay leaf
250 gram hot-smoked salmon, cut into bite-size pieces
90 gram unsalted butter
1 leek, thinly sliced
90 gram plain flour
1/4 teaspoon cayenne pepper
1/4 teaspoon grated fresh nutmeg
1/2 teaspoon mustard powder
3 hard-boiled eggs, peeled and quartered
2 tablespoon chopped dill
2 tablespoon chopped flat-leaf parsley
2 sheets puff pastry
1 egg yolk, beaten with 2 teaspoons water
Preheat oven to 190°C/170°C fan-forced, and butter 6 individual pie dishes.
Place fish fillets in a frypan, cover with milk and add bay leaf. Bring to a boil, reduce heat and poach over low heat until fish is just cooked, about 4-8 minutes, depending on thickness. Strain milk into a jug and set aside. Discard bay leaf. Break cooked fish into bite-size pieces, removing any bones, and set aside in a bowl, together with the smoked salmon.
In a frying pan, heat butter over moderate heat. Add leek and cook 5 minutes or until soft. Stir in flour, cayenne, nutmeg and mustard, and cook a further 1 minute. Remove from heat and stir in milk all at once. Return to heat and bring to a boil, stirring constantly. Simmer 2-3 minutes. Add eggs, herbs and fish, and season to taste. Distribute mixture evenly among pie dishes.
Cut 6 squares pastry, slightly larger than top of pie dishes. Press on top of pies and crimp edges to seal. Make 2 slits in top of each pie and brush with egg mixture. Place pie dishes on a baking tray and bake 30-40 minutes, or until pastry is golden and filling is babbling.