pastry:
filling:
roe mix:
Preheat the oven to 225°C/425°F/Gas 7. Mix the ingredients for the pastry. Chill the pastry for at least 1 hour. Use the pastry to line a pie dish, prick base with a fork and bake blind for approx. 10 min. Whisk eggs and cream, add cheese. Season with salt and pepper. Pour the cheese mixture into the pastry case and bake for approx. 20 min until the pie filling is set. Allow to cool. Divide the fennel in the middle and remove the root. Shred the fennel very thinly and mix with the lime juice. Add whitefish roe, crème fraiche, a little black pepper and dill. Serve the pie with the roe mix.