Dill sprigs, to garnish
Filling350g hot smoked trout
1 Grease 2 x 12 mini muffin pans.
2 Place pastry sheets on a flat surface. Sprinkle with combined cayenne and parmesan. Flatten with a rolling pin. Using a 5½cm cutter, cut out 24 rounds. Press rounds into pan holes, cheese-side down. Prick bases with a fork.3 Cook in a hot oven (200C) for about 10 minutes, or until golden. Stand in pans for 5 minutes. Transfer to a wire rack to cool.
4 To make filling, gently peel skin off trout. Remove head and any brown flesh. Carefully remove flesh using a fork.
5 Process cream, cream cheese, half the trout, horseradish and juice in a food processor until smooth. Transfer to a bowl. Stir in remaining trout. Season with salt and pepper.6 To serve, divide filling among tart shells. Top with cucumber and dill sprigs.
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