Smoked trout tartlets
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
- Serves: 12 persons
- 320g pack ready-rolled shortcrust pastry
- 100g crème fraîche
- 1lemon, zested
- 2tsp horseradish
- 2tbsp chopped chives
- 2eggs, plus 1 egg yolk
- 3tbsp milk
- 100g smoked trout, thinly sliced
Step 1Heat 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 2Combine 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 3Remove 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 4Bake 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.