Hot smoked trout tartlets with creme fraiche
For a fancy canapes with flavour, these smoked trout tartles will impress.
120 g, hot trout, skin removed, flaked
1 tbs, finely chopped, plus 12 small sprigs
Tartlet bases, savoury
12 individual, mini variety
Capers, rinsed, drained
- Place trout, crème fraiche, juice and dill in a small bowl. Season with salt and pepper. Stir gently to combine.
- 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.
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.