Step 1

Pre-heat the oven to 180°C/350°F (fan-forced). Grease a pie or casserole dish.

Step 2

Start by grating your carrots, celery and cheese into a large mixing bowl. Add the chopped spinach, parsley, asparagus and spring onion.

Step 3

Now cut the fish into 2-3cm pieces and flake the hot smoked salmon. Add this to the rest of the ingredients.

Step 4

In a small bowl mix together the dijon mustard, lemon zest, lemon juice and seasoning until well combined. Pour into the large mixing bowl and mix well to combine and coat the vegetables and fish.

Step 5

Place in the pie or casserole dish and top with the puff pastry, sealing the edges around the dish. Make a couple of small incisions in the pastry.

Step 6

Bake for 30-35 mins until the pastry is golden. Enjoy immediately.

Step 7

With a leafy green salad.

Step 8

This is best baked fresh. You can certainly assemble it earlier though.

Step 9

Store in an airtight container in the fridge.