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Rainbow Trout and Spring Onion Tart - Warm
A delicious Starter, and also quite filling enough for the basis of a light lunch.
These tarts need no attention during their 30 minute baking time - and can be prepared, up to this point, a day ahead.
A baby tub of Brown Potted Shrimps added to the trout mixture makes a scrumptious addition.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
½ a batch of Garlic& Sherry Pastry (q.v.)
2 Salad Onions (including the green section), washed and chopped into short lengths
225g/8oz Trout fillet, skinned and cut into 2.5cm/1in pieces
50g/2oz Cottage Cheese
1 * medium Egg, lightly beaten
50ml/2 fl oz Single Cream or Milk
a little Salt and freshly-ground Pepper
a little soft butter to smear around the tart tins
Equipment: 4 loose-bottomed individual tart tins.
1. Lightly butter the tart tins, then line them with thinly rolled pastry.
2. Prick all over the bases with a fork and chill for a minimum of 30 minutes (overnight if need be).
3. Prepare the filling by mixing together all the remaining ingredients.
4. Pre-heat the oven to 200°C/400°F/Gas 6.
5. Bake the pastry cases blind for 15 minutes; remove from the oven, and loosen the pastry in the tins.
Can be prepared ahead up to this point.
6. Light or adjust the oven to 170°C/325°F/Gas 3.
7. Share the Trout filling between the tarts, being careful not to spill any – if it overflows the tarts can become stuck in their tins.
8. Bake for 30 minutes.
To serve: allow to cool slightly, then remove tarts from their tins. A little salad decoration sets them off well. See Blind; to bake:
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton - available from www.gourmetherbs.gb.com