600 gmstore-bought shortcrust pastry (such as Carême) 500 ml(2 cups) fish stock1baby fennel bulb, finely chopped175 gmpiece of skinless ocean trout, pin-boned, cut into 3cm pieces150 gmskinless fillet of snapper, cut into 3cm pieces100 gmpeeled uncooked prawns, coarsely chopped150 gmhot-smoked trout, coarsely flaked125 gmcrème fraîche4spring onions, thinly sliced½ cup(loosely-packed) flat-leaf parsley, coarsely chopped2 tbspcoarsely chopped dillFinelygrated rind and juice of ½ lemon240 gm(2 cups) peas20 gmbutter, coarsely choppedTo serve:lemon wedges
Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick, place on a tray and refrigerate to rest for 30 minutes. Cut out six 16cm-diameter rounds and press into six 3cm deep, 10cm-diameter metal pie tins, trim edges and refrigerate to rest (30 minutes). Blind-bake until just set and starting to colour (10-12 minutes). Remove weights and paper and bake until golden and cooked (8-10 minutes). Set aside to cool.
Reduce oven to 100C. Bring stock to the simmer in a saucepan over medium heat, add fennel and simmer until tender (3-4 minutes). Add trout, snapper and prawns, simmer until just opaque and almost cooked (2-3 minutes), then set aside in stock to finish cooking and to cool slightly (15 minutes). Drain (discard stock), then transfer mixture to a bowl and coarsely flake fish. Add smoked trout, crème fraîche, spring onions, herbs, lemon rind and juice, season to taste, stir gently to combine, then divide among pie shells and keep warm in oven.
Blanch peas in boiling salted water until bright green (1-2 minutes). Drain, crush with butter, season to taste and pile on top of pies. Serve warm with lemon wedges.