Sea kelp and smoked trout tartlets

Method

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter and toss to coat. Gradually pour in the ice-cold water while mixing with a fork until a shaggy dough forms. Gently bring the dough together with your hands, forming a rough ball. Flatten it into a rectangle, wrap in cling film, and chill in the fridge for 30 minutes. On a lightly floured surface, roll the chilled dough into a long rectangle. Fold the bottom third up to the middle, then fold the top third down. Turn the dough 90 degrees and repeat the rolling and folding process again. Wrap and chill for another 30 minutes. Preheat your oven to 200°C

2. On a lightly floured surface, roll the dough out to about 3mm thick. Using a large round cutter, cut out circles and gently press them into individual tartlet tins. Prick the base of each with a fork, line with parchment paper, and fill with baking beans or rice. Bake for 10-12 minutes or until edges are set and lightly golden. Remove the weights and parchment, then bake for another five minutes to crisp the bases. Let the shells cool completely.

3. While the shells are baking, heat olive oil in a pan over high heat. Add the spring onion lengths and char them quickly on all sides. Slice the cold smoked rainbow trout into small, elegant pieces.

4. In a bowl, whisk the eggs with the crème fraîche until smooth. Season generously with salt and black pepper.

5. Lower the oven temperature to 180°C. Arrange the sliced trout and charred spring onions evenly in the bottom of each blind-baked tartlet shell. Spoon a small amount of the Kelp Salsa Verde into each tartlet. Gently pour the egg liaison over the top of the ingredients, filling each shell almost to the top.

6. Place the filled tartlets on a baking tray and bake for 15-20 minutes, or until the liaison is set and the pastry is a beautiful, deep golden brown.

7. Scatter over Thai Sita basil leaves before serving.