Ingredients:

• 2 cups whole milk (480mL)
• 1 vanilla bean, split lengthwise and seeds scraped
• 6 large egg yolks
• ⅔ cup granulated sugar (133g)
• ¼ cup cornstarch (40g)
• 1 tablespoon cold unsalted butter

Instructions:

1. Infuse the Milk with Vanilla:
   1. In a medium saucepan, combine the milk and vanilla bean pod and seeds.
   2. Place over medium heat and bring to a simmer, about 8 minutes.
   3. Remove from the heat and let it sit for 15 minutes to infuse the vanilla flavor.
   4. Remove the vanilla bean pod.
2. Prepare the Egg Mixture:
   1. In a heat-proof bowl, whisk the egg yolks and sugar until smooth and slightly lighter in color.
   2. Sift in the cornstarch and whisk vigorously until no lumps remain.
3. Combine Egg Mixture with Milk:
   1. While whisking, slowly pour in ½ cup of the hot milk mixture into the egg yolks.
   2. Slowly whisk in the remaining hot milk mixture.
   3. Once combined, pour the mixture through a fine mesh strainer back into the saucepan.
4. Thicken the Mixture:
   1. Cook over medium heat, gently whisking continuously, until thickened and starting to bubble, about 5 to 8 minutes.
   2. Remove from the heat and whisk in the butter until melted.
5. Chill the Pastry Cream:
   1. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent skin from forming.
   2. Chill for at least 2 hours or until ready to serve.
   3. The custard can be made up to 24 hours in advance.
   4. Whisk the pastry cream again until smooth before using, as it will have set into a firm custard.

This Russian inspired classic is a real party piece. The layers of well flavoured mushrooms and the pastry cover prevents the fish from overcooking and keeps it beautifully moist.
Serves 4-5

YOU WILL NEED
Pastry
250 g all butter puff pastry, store bought or homemade
Egg Wash
1 eggpinch of saltpinch of sugar
Mushroom Layers
1 small onion, finely chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) butter
l punnet (250 g) Portobellini mushrooms, sliced
1 x 25 g Ina Paarman’s Liquid Beef Stock
Ina Paarman’s Garlic Pepper Seasoning, to taste
Salmon Layer
400 – 450 g fresh salmon, skinned (Norwegian or local salmon trout)
Ina Paarman’s Fish Spice
Sour Cream Sauce
1 cup (250 ml) sour cream
l T (15 ml) fresh dill, chopped
1 t (5 ml) lemon juice
1/2 t (2.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1/2 t (2.5 ml) sugar

METHOD
If the pastry is frozen, remove it from the freezer to half thaw.
To prepare the mushroom layer, saute the onions, seasoned with the Green Onion Seasoning, in the butter until soft and just beginning to brown.
Add the mushrooms and stir fry until just beginning to draw water.
Add the undiluted Beef Stock and season to taste with Garlic Pepper Seasoning.
Spread out on a dinner plate and leave to cool in the fridge or freezer.
Lightly roll out the pastry on a floured surface to a rectangle 26 cm x 33 cm. Place pastry on baking paper.
Spoon half of the chilled mushrooms in line down the centre of the pastry.
Season the fish with Fish Spice and lay on top of the mushrooms.
Spoon the remaining mushrooms over the fish.
Slash the sides of the pastry into diagonal strips.
Fold end pieces of pastry over filling.
Beat the egg together with the salt and sugar.
Plait side strips over filling, “glue” strips together with egg wash.
Glaze whole pie with egg wash.
Lift the side of the baking paper and place parcel on a baking tray.
Can be baked straight away or chilled for a few hours or overnight in the fridge before baking.
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Bake for 25 minutes.
Sour Cream Sauce
Mix together the sour cream, chopped fresh dill, lemon juice, Lemon & Black Pepper Seasoning and sugar.
Serve hot with cold sour cream sauce on the side.