Smoked trout and shrimp pie with cucumber salad

An early Easter is a mixed blessing. Good to have Lent over and done with, but it is a bit of a false dawn. When Easter is in April, there is a chance of a few early fruits and vegetables, but March is basically winter. My pie is more like a sausage roll, but there is no reason not to make it round. You can easily substitute salmon for the trout.

Wine to serve with the smoked trout and shrimp pie: Smoked trout and Riesling is a match made in heaven, as the lemon/lime and freshly cut apple flavours  of the wine complement the smokiness of the fish, while the lively acidity cuts through any richness. An Alsace Riesling would fit the bill, as would one from Germany, Austria or New Zealand. 

Next, why not try more great recipes from the House & Garden recipe archive?