Hot-Smoked Trout Tartlets

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

Recipe: #31809

April 20, 2019



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

Original is 24 servings

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 by Step Method

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


No special items needed.

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