Hot-Smoked Trout Tartlets
Recipe: #31809
April 20, 2019
Categories: Snacks, Trout, Cucumber, Appetizers, Game/Sports Day, Potluck, Oven Bake, Sour Cream, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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.