- 800g kumara, peeled and chopped (I'm using 'Love! Kumara')
- 25g butter
- 1 Tbsp oil
- 1 onion, finely chopped
- 1 stalk celery, sliced
- 1 large carrot, finely chopped
- 1 clove garlic, crushed and finely chopped
- 3 slices bacon, chopped
- 750g smoked fish, skin and bones removed
- 1 1/2 cups sour cream
- salt and freshly ground black pepper
- 1 toast slice grainy bread
- small handful flat leaf parsley leaves
- 1 clove garlic, finely chopped
- 1 Tbsp finely grated lemon rind
Place kumara in a saucepan with a sprinkle of salt. Cover with cold water, bring to the boil and cook until tender. Drain well and then mash until smooth with butter. Set aside.
Preheat oven to 180°C.
Heat oil over a gentle heat and cook onion, celery, carrot, garlic and bacon until onion is soft. Remove from heat and transfer to a large bowl.
Flake fish into the bowl with the onion mixture and then add sour cream. Mix well and season to taste with salt and pepper.
Transfer mixture to a baking dish approximately 30cm x 25cm. Spread kumara over fish mixture.
Place the bread, parsley, garlic and lemon in a food processor and process until fine crumbs. Sprinkle the crumbs over the kumara and bake for 25 minutes until the crumbs are golden and the filling is piping hot (cover with foil if the crumbs brown too quickly).