Smoked trout tartlets

• shortcrust pastry↗320g pack ready-rolled g

  pack ready-rolled

• crème fraîche↗100g g
• lemon↗1

  zested

• horseradish↗2 tsp tsp
• chives2 tbsp chopped tbsp

  chopped

• eggs↗2

  plus 1 egg yolk

• milk↗3 tbsp tbsp
• smoked trout↗100g g

  thinly sliced

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and, keeping it on its paper, cut out 12 discs of pastry using a 7cm round cutter. Use the pastry discs to line a 12-hole shallow tart tin. Put in the fridge to chill while you make the filling.

2. 2

   Combine all the remaining ingredients except the smoked trout in a large jug and season well with a little pinch of salt (the trout is already quite salty) and a good grinding of black pepper. Mix well to combine, ensuring there are no lumps of crème fraîche or egg.

3. 3

   Remove the tin from the fridge and divide the trout between the pastry cases. Carefully pour over the crème fraîche mixture, leaving a 1-2mm rim of pastry at the top. It helps to give the mixture a stir after each pour so the chives and lemon zest don’t sink to the bottom.

4. 4

   Bake in the oven for 18-20 mins until the pastry is golden and the filling lightly golden and puffed up – they will sink a little after a few minutes. Serve warm.