Smoked trout tartlets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Ingredients
- 320g pack ready-rolled shortcrust pastry
- 100g crème fraîche
- 1 lemon, zested
- 2 tsp horseradish
- 2 tbsp chopped chives
- 2 eggs, plus 1 egg yolk
- 3 tbsp milk
- 100g smoked trout, thinly sliced
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and, keeping it on its paper, cut out 12 discs of pastry using a 7cm round cutter. Use the pastry discs to line a 12-hole shallow tart tin. Put in the fridge to chill while you make the filling.
- STEP 2
Combine all the remaining ingredients except the smoked trout in a large jug and season well with a little pinch of salt (the trout is already quite salty) and a good grinding of black pepper. Mix well to combine, ensuring there are no lumps of crème fraîche or egg.
- STEP 3
Remove the tin from the fridge and divide the trout between the pastry cases. Carefully pour over the crème fraîche mixture, leaving a 1-2mm rim of pastry at the top. It helps to give the mixture a stir after each pour so the chives and lemon zest don’t sink to the bottom.
- STEP 4
Bake in the oven for 18-20 mins until the pastry is golden and the filling lightly golden and puffed up – they will sink a little after a few minutes. Serve warm.
