Sea kelp and smoked trout tartlets
These tartlets are delicious served warm, allowing the creamy filling to contrast with the crisp pastry. They can also be made in 6cm tart tins and served as a delicate, party canapé.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
90
MINUTES
Ingredients
250g plain flour
1/2 tsp salt
150g cold Irish Gourmet Butter An Leabhar Pastry Butter, cut into small cubes
120ml ice-cold water
200g Goatsbridge Cold Smoked Rainbow Trout, flaked into small pieces
4 Clonmore Farm Organic Spring Onions, cut into 5cm lengths
1 tbsp olive oil
A few spoonfuls of Islander Kelp Salsa Verde
2 medium free-range eggs
120ml Irish Yogurts Clonakilty Half Fat Crème Fraîche
Salt and black pepper to taste
1 medium free-range egg, beaten (for egg wash)
Thai Sita basil to serve
Equipment: 6 x 12 cm tartlet tins
BLACK FRIDAY
