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Photo of Hot smoked trout tartlets with creme fraiche by WW

Hot smoked trout tartlets with creme fraiche

3
Points®
Total Time
45 min
Prep
35 min
Cook
10 min
Serves
12
Difficulty
Easy
For a fancy canapes with flavour, these smoked trout tartles will impress.

Ingredients

Smoked fish

120 g, hot trout, skin removed, flaked

Creme fraiche

1 tbs

Lemon juice

2 tsp

Fresh dill

1 tbs, finely chopped, plus 12 small sprigs

Tartlet bases, savoury

12 individual, mini variety

Capers, rinsed, drained

1½ tsp

Instructions

  1. Place trout, crème fraiche, juice and dill in a small bowl. Season with salt and pepper. Stir gently to combine.
  2. To assemble, place tartlet bases on a serving plate or platter. Divide the smoked trout mixture among bases, top each one with a few baby capers and fresh dill sprigs and serve immediately.

Notes

Hot smoked trout is found near the smoked salmon in the refrigerated aisle of major supermarkets. If unavailable, panfry a skinless, boneless piece of trout or salmon and flake once cooled. Tartlet bases can be purchased from major supermarkets and good delicatessens. Assemble tartlets just before serving.

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