Smoked trout tartlets
I first tasted this wonderful concoction this summer on my friend Emma's terrace in South-West France. She had just thrown it together for I think 18+ house guests and it was SO delicious... it had never occurred to me to use smoked fish in this way before! I finally got round to re-creating it last weekend for lunch with friends – and it was as wonderful as it was back in July:
230g shortcrust pastry (shop-bought)
1 ts oil or butter
300 ml cream
2-3 tbs horseradish cream
pepper and salt
a bunch of spring onions (or any other onion(s), chopped
1 or 2 garlic cloves, chopped125g packet of smoked trout (or any other smoked fish)*
1 Preheat the oven to 200°. Line 4 loose-bottomed tartlet tins (10-12 cm) with baking paper (or use 1 25-28cm tin). Line again with baking paper and baking beans (or dried pulses/rice) and cook for 5-10 mins until golden brown.
2 Gently fry the onions and garlic in the oil until soft.
3 Beat the cream, eggs, horseradish and seasoning together.
4 Spoon the onion mixture into the (cooled) pastry shell(s). Add the flaked fish and the egg mixture. Bake for ca 30 mins until set and golden.
*Lidl and Aldi's smoked trout are a great bargain at €1.49 each