Hot Smoked Trout Tartlets
- Preparation time:
- 25 mins
- Cooking time:
- 10 mins
- Makes:
- 24
The perfect party finger food!
Pinch cayenne pepper
¼ cup finely grated parmesan
½ medium Lebanese cucumber, peeled, cut into matchsticks
½ cup sour cream
¼ cup cream cheese
1 tblsp horseradish cream
2 tsps lemon juice
Salt and pepper, to taste
Ingredients
1½ sheets frozen shortcrust pastryPinch cayenne pepper
¼ cup finely grated parmesan
½ medium Lebanese cucumber, peeled, cut into matchsticks
Dill sprigs, to garnish
Filling
350g hot smoked trout½ cup sour cream
¼ cup cream cheese
1 tblsp horseradish cream
2 tsps lemon juice
Salt and pepper, to taste
Method
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.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Benito Martin
