Smoked trout tartlets
- Samuel Goldsmith
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Serves 12
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.8 out of 5.5 ratingsRate
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Rustle up these smoked trout tartlets with lemon and horseradish flavours for afternoon tea. Made from ready-rolled pastry, they're quick and easy to make
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal189
- fat14g
- saturates6g
- carbs11g
- sugars1g
- fibre1g
- protein6g
- salt0.5g
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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.
Recipe from Good Food magazine, April 2022
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A star rating of 4.8 out of 5.5 ratings
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