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Smoked trout tarts

Hooked On Fish, The Australian Women's Weekly
 
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Photographer: Dean Wilmot. Stylist: Kate Nixon
Photographer: Dean Wilmot. Stylist: Kate Nixon

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Finger food, Side dish, Snacks
Favourite flavours: Seafood

Smoked trout tarts
INGREDIENTS

cooking-oil spray
6 sheets fillo pastry
1 whole smoked trout (240g), skinned, flaked
½ cup (60g) frozen peas
3 eggs
¼ cup (60ml) skim milk
2 tablespoons light sour cream
1 tablespoon coarsely chopped fresh dill
METHOD

Preheat oven to 200°C/180°C fan-forced.

Oil six 10cm round loose-based flan tins.

Lightly spray one pastry sheet with oil spray; fold into a square, then fold into quarters to form a smaller square. Repeat with remaining pastry. Line tins with pastry, press into sides.

Divide trout and peas among pastry cases.

Whisk eggs, milk, cream and dill in medium jug. Pour equal amounts into pastry cases.

Bake tarts about 20 minutes or until filling sets.

Cool 10 minutes before serving.
 
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