Fish Pie

1. Preheat oven to 180 degC.
2. Roll out bread dough and cut into rounds 20 cm in diameter.
3. Spoon fish mixture into the middle of the dough. Pinch sides to form a case.
4. Bake in preheated oven for 15-20 minutes or until the case is golden brown.
5. Remove from oven and sprinkle with the salsa. Garnish with baby cress.

Wholemeal bread dough

1. Place warm water, olive oil, sugar and salt in a warm bowl and stir to dissolve sugar.
2. Sprinkle yeast over the mixture and continue stirring to blend in the yeast.
3. Stir in wholemeal flour and half the white flour, or sufficient to make a thick batter. Beat until smooth.
4. Add remaining flour and mix to make a dough. Turn out onto a board and knead for about 10 minutes until the dough is smooth.
5. Place the dough in a bowl sprayed with oil and turn over to coat all sides.
6. Cover with plastic film and leave to rise until double in bulk.
7. Punch down and roll into a ball.

Smoked kahawai filling

1. Place milk in a saucepan, add kahawai and simmer until just cooked.
2. Remove fish and keep warm. Retain liquid.
3. In another pan, sauté onion, leek and garlic.
4. Add reserved fish milk and peas, and cook for 2-3 minutes.
5. Mix cornflour with a little water and add to the mixture. Cook until thickened.
6. Add fish, mustard, and pepper to taste.

Salsa

1. Mix all ingredients together.