Smoked trout tart recipe
“Great starter or light lunch item”
- Yield: serves 6-8
Try smoked trout for a change, it's more delicately flavoured than smoked salmon.
200g [200g] gluten free flour
95g [95g] low-fat spread, margarine or butter
juice of ½ lemon
peel of ½ lemon, finely grated
30g [30g] almonds, crushed and lightly toasted
water to mix
2  leeks, trimmed and sliced
1 tbsp [1 tbsp] olive oil
4  smoked trout fillets, broken into pieces
200ml [200ml] unsweetened greek yogurt (or creme fraich or natural yogurt)
3  egg yolks
juice of ½ lemon
1 tbsp [1 tbsp] fresh parsley, chopped
1 tbsp [1 tbsp] fresh tarragon, chopped
black pepper, freshly ground
flaked almonds to garnish
Preheat oven: 200°C, 400°F, Gas 6
- Place the leeks and olive oil in a saucepan and sweat until the leeks are softened.
- Next make the pastry, put the flour, fat, lemon peel and almonds into a mixing bowl, and mix until it resembles breadcrumbs. Add the lemon juice and just enough water until it binds to make a soft but not sticky pastry.
- Oil and flour a 20-22cm (8\"-9\")diameter flan dish.
- Place the pastry mix into the dish, pressing it around the sides with your hands to make a pastry case. (It will be too fragile to use a rolling pin to roll out.)
- Prick the pastry base with a fork and bake in the oven for 20 minutes.
- Place half of the leeks into the base of the pastry case, then top with half of the smoked trout pieces. Layer the rest of the leeks on top then finish off with the rest of the smoked trout.
- In a bowl beat together the greek yogurt, egg yolks, lemon juice and black pepper. Finally add the chopped fresh herbs and mix. Spoon onto the trout and leek filling. Finally sprinkle a few flaked almonds on the top.
- Cook in the centre of the oven for 35-40 minutes. Serve hot.
This flan makes a lovely starter served with a crisp green salad garnish and a sprinkling of balsamic vinegar, make in mini flan tins for individual portions. Alternatively as a main course serve with lightly steamed vegetables and jacket potatoes or rice. Serve cold for a picnic tea with chunky tomato salsa and slices of cheesey flatbread.