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Smoked trout tartlets on a cake stand

Smoked trout tartlets

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

Nutrition: Per serving


  • 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


  • 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 4.7 out of 5.3 ratings

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