Smoked Trout & Leek Tart

You will need:

Pastry 

240g Plain Flour

¼ tsp Salt

180g Cold unsalted butter

60ml Ice-cold water 

 

Filling

2 handfulls English spinach leaves, stalks removed

2 tsp Olive Oil1 Leek, finely sliced

1 clove Garlic, finely chopped

Handful Sorrel

Handful Parsley, stalks removed

4 sprigs Thyme, leaves only

900ml Cream (35% fat)

2 Bay leaves

Salt and black pepper

Few nutmeg gratings

3 Smoked trout fillets

6 eggs

 

Soften the butter so it will mix with the trout and mix together in a blender, add butter and cream while blending. Add lemon juice a little at a time and ensure mixture is just moist, blend until smooth adding lemon myrtle and seasoning to taste.

Serve spooned onto a plate with melba toast or savoury crackers.

 

 

Thanks to Chris Muir (Terracotta Room)