Photo of Hot smoked trout tartlets with creme fraiche by WW

Hot smoked trout tartlets with creme fraiche

2
2
2
SmartPoints® value per serving
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

baby 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.

Start eating better than ever!