Hot-Smoked Trout Tartlets

24
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (43.5 g)
  • Calories 125.9
  • Total Fat - 8.2 g
  • Saturated Fat - 2 g
  • Cholesterol - 13.9 mg
  • Sodium - 71.2 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.3 g
  • Protein - 5.1 g
  • Calcium - 33.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Grease 2 x 12 mini muffin pans.

Step 2

Place pastry sheets on a flat surface and sprinkle with combined cayenne and parmesan and flatten with a rolling pin.

Step 3

Using a 5½cm cutter, cut out 24 rounds and press rounds into pan holes, cheese-side down and prick bases with a fork.

Step 4

Cook in a hot oven (200C) for about 10 minutes, or until golden and then stand in pans for 5 minutes and then transfer to a wire rack to cool.

Step 5

To make filling, gently peel skin off trout and remove head and any brown flesh and then carefully remove flesh using a fork.

Step 6

Process cream, cream cheese, half the trout, horseradish and juice in a food processor until smooth and transfer to a bowl and stir in remaining trout and season with salt and pepper.

Step 7

To serve, divide filling among tart shells and top with cucumber and dill sprigs.

Tips & Variations


No special items needed.

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