Hot-Smoked Trout Tartlets

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.