This lovely smoked trout and asparagus tart is simple and full of flavour. Perfect as a starter to a dinner party and great served with some fresh rocket leaves.
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Makes: 6 smoked trout and asparagus tarts
500g puff pastry
55g goat's cheese
12 asparagus spears
4 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin seeds
juice of 1/2 lemon
1/2 teaspoon ground coriander
225g smoked trout, flaked
salt and pepper, to taste
grated Parmesan cheese, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Grease a baking tray. On a floured surface, roll out the pastry and cut out 6 circles with a 12cm diameter.
Arrange the pastry discs on the prepared baking tray and divide then spread the goat's cheese evenly between the 6 discs leaving a 2cm edge at the edge. Store in the fridge while you prepare the asparagus.
Snap the spears in half to remove the woody ends, discard. Over a saucepan of boiling water, steam the asparagus for 5 to 8 minutes until just tender. Remove from the steamer, plunge into cold water then drain and chop each spear into 2 or 3 sections.
Meanwhile heat the olive oil in a frying pan and add the onion and garlic. Cook and stir for 4 minutes until soft. Then add the cumin seeds, lemon juice, coriander and trout. Combine the contents of the frying pan with the asparagus and toss to mix well. Remove the baking tray from the fridge and spoon the asparagus mixture on to the tarts. Season well.
Bake in the preheated oven for 15 minutes until golden brown. Remove from the oven and sprinkle with Parmesan cheese. Serve immediately.