Let Smoked Tasmanian Trout Wellington Pie Steal the Show on Your Holiday Table

A Wellington Pie is meant to impress. This traditional dish is one your guests will ooh and aah over, because they know it's a time-consuming labor of love.

There are good reasons people return to classic dishes like a Wellington - the taste and the presentation are second to none. But making one can be a lot to slog through. For our version, imagine all of that impact, but with far less time and effort needed. The best of both worlds!

Instead of painstakingly wrapping meat in pastry, Sugartown's Smoked Tasmanian Trout Wellington Pie is quick and easy to put together. Constructed in a few simple layers, this recipe is a truly a one-pan meal. 

Our Hickory Smoked Tasmanian Trout is the star ingredient in this hearty, warming main course. This smoked fish is quite similar in flavor to smoked salmon, which can be substituted as your main ingredient if you prefer.

Making this Wellington pie couldn't be easier. The fish is folded gently into a simple but flavorful filling made with a base of store bought spinach artichoke dip. Top this mixture with pre-made puff pastry and the result is a pie that is flaky on top but still rich and creamy throughout - the perfect addition to your holiday brunch or dinner spreads.

Ingredients:

• 3 Tbsp. unsalted butter
• 2 ½ Tbsp. all purpose flour
• 1 ½ cups whole milk
• ⅓ cup Parmesan cheese, grated
• zest of 1 lemon
• 4 Tbsp. fresh dill
• 16 oz. Spinach artichoke dip (select your favorite)  
• 5 oz. spinach leaves 
• 8 oz. Sugartown Smoked Tasmanian Trout, broken into pieces
• 1 sheet puff pastry, thawed
• 1 egg, beaten 

Instructions:

1. Preheat Oven & Prepare Sauce:

Preheat your oven to 400°F. Heat a 12-inch oven-safe skillet / cast iron over medium heat. Add butter and melt. Sprinkle in the flour, stirring until combined and bubbling for about 2 minutes. Gradually whisk in the milk until the mixture simmers and thickens. Stir in Parmesan cheese until melted and smooth (optional).

2. Flavor the Filling:

Reduce heat to low and mix in your favorite spinach artichoke dip, lemon zest, and dill. Remove from heat, then fold in the fresh spinach leaves until just wilted. Gently fold in Sugartown Smoked Salmon, keeping the chunks intact for a tender, buttery texture.

3. Assemble with Puff Pastry:

Lightly roll out the puff pastry sheet and cut into 16 squares. Arrange the pastry squares over the salmon mixture in the skillet, slightly overlapping. Brush the pastry with beaten egg.

4. Bake:

Carefully transfer the skillet to the oven and bake for 22-25 minutes, or until the puff pastry is golden brown and puffy.

5. Rest & Serve:

Remove the pot pie from the oven and let it rest for 10 minutes before serving.

• Keep the Puff Pastry Cold: Cut the pastry into squares and refrigerate until just before adding them to the filling. Cold puff pastry results in the flakiest crust.
• Chunky Salmon, Perfect Texture: Flake the Sugartown Smoked Salmon into larger pieces to preserve its tender, buttery texture during baking.
• Dip Consistency Matters: Use a cream cheese-based spinach artichoke dip for the filling to ensure a creamy texture. Avoid sour cream-based dips, as they may separate during baking.

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a skillet with a splash of milk or stock over low heat until warmed through.

Enjoy the rich, smoky flavors of Sugartown Smoked Tasmanian Trout in this comforting Wellington pie! We're sure it will become a holiday classic your family will ask for year after year.

For more holiday-ready recipes that are full of Sugartown Smoked flavor, check out our recipe blog and be sure to follow us on Instagram, Facebook and Pinterest!