Smoked Milkfish and Bihod Pie with Croutons

Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series

Smoked Milkfish and Bihod Pie with Croutons

Course Appetizer
Cuisine Filipino
Servings 1 6-inch pie


For the cheese mousse:

  • 275 g cream cheese
  • 135 g fresh cream
  • 20 g smoked milkfish flakes
  • 20 g onion chopped
  • 5 g Chives chopped
  • 5 g Dill chopped
  • 1 tbsp lemon juice
  • 1 1/2 tbsp sour cream
  • Salt and pepper

For the pie:

  • 15 g pistachios, chopped
  • 50 g smoked milkfish flakes
  • 2 pieces onion chopped
  • 3 pieces egg boiled
  • 150 g sautéed bihod
  • 1 piece small ripe tomato
  • bread croutons


Cheese mousse:

  1. Using a mixer with paddle attachment, cream the cheese, add the fresh cream, onion, chives, dill, lemon juice and sour cream. Mix until smooth. Season to taste. Chill.

To assemble pie:

  1. Prepare a 6-inch ring mold at the center of a plate.
  2. Sprinkle the center with chopped pistachio nuts.
  3. Divide the mousse in three.
  4. Pipe 1/3 of the mousse covering the bottom of the mould, creating the first layer of the pie.
  5. Sprinkle this with the milkfish flakes, grated egg whites, grated egg yolks and 50 g bihod.
  6. Repeat 4 and 5, ending with the mousse.
  7. Chill to set.
  8. Cover top with the remaining bihod. Decorate with tomato rose. Serve with croutons.

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