HOT SMOKED TROUT AND POTATO TART

Hot smoked trout and potato tart. A lovely summery tart, perfect with a green salad and a chilled glass of rosé.

Recipe courtesy British Trout Association

Created for www.chalkstreamfoods.co.uk by Sian Hughes AKA @recipebreakout.

Cooking time: 40mins

Serves: 6

Skill level: Easy

Ingredients

125g hot smoked trout
1 sheet shortcrust pastry to line a standard flan dish
3-4 small potatoes
200ml crème fraiche
1 tbsp thick cream
4 eggs
60g blue cheese
1 small red onion
Fresh thyme and dill leaves

Method

Heat your oven to 220°C

Roll out your pastry into a rough circle and line a standard sized flan dish

Trim the edges and blind bake for 10 mins.

Turn oven down to 180°C

Scrub the potatoes and slice as thinly as possible.

In a large bowl beat the crème fraiche, thick cream, eggs and blue cheese.

Slice a small red onion and scatter this over the base of the tart, add in the potatoes and the creamy mix.

Nestle in pieces of hot smoked trout along with a scattering of thyme and dill leaves.

Cook in the oven for 25-30 minutes until set in the middle.

Finish with some extra fresh thyme and dill leaves and serve with a pickle of your choice.

Source