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Smoked Trout & Mascarpone Tart
Serves:
4
Ingredients:
225g (8oz) ready-made short crust pastry
175g (6oz) of hot smoked trout fillets, flaked
(can substitue fresh trout filets)
175g (6oz) Mascarpone cheese
2 medium eggs, beaten
salt and freshly ground black pepper
fresh dill to garnish
Per
serving:
590 Kcal; 45g fat
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Smoked
Trout & Mascarpone Tart
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Method:
Preheat
oven to 200°C (400°F/ Gas mark 6). Roll out the pastry
and line 4 x 10cm (4in) tartlet tins. Prick the tarts and place
in the fridge to cool for 15 minutes and to prevent the pastry
from shrinking while it is cooking.
Divide
the trout between the tarts. Place the mascarpone in a medium
bowl and beat in the eggs. Season with salt and pepper. Pour
the mixture between the tarts.
Place
tartlet tins on a baking sheet and bake in the preheated oven
for 15 minutes, or until the mixture is just set.
Serve
hot or cold garnished with sprigs of fresh dill.
Recipes
