Smoked Trout Tartlets Recipes

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SMOKED TROUT TARTLETS



Smoked trout tartlets image

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

Provided by Samuel Goldsmith

Categories     Afternoon tea, Lunch

Time 35m

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 189 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

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