Smoked Trout Tarts

These smoked trout tarts are a delightful blend of traditional flavors and modern creativity. The flaky pastry crust is filled with creamy herbed cheese, complemented by the rich smokiness of the trout and a hint of lemon zest. Topped with fresh dill and capers, these tarts are perfect as an elegant appetizer or a light lunch. They are pescatarian-friendly and can be made gluten-free by using an alternative crust.

Ingredients:

• 1 pre-made puff pastry sheet (or gluten-free alternative)
• 100g smoked trout, flaked
• 50g cream cheese, softened
• 1 tablespoon sour cream
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped
• 1 teaspoon capers, rinsed and chopped
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. Cut into rounds to fit your tartlet pans.
3. Press the pastry rounds into the tartlet pans and trim any excess pastry.
4. In a mixing bowl, combine the cream cheese, sour cream, lemon zest, fresh dill, and capers. Season with salt and pepper to taste.
5. Spread the cream cheese mixture evenly into each pastry shell.
6. Top with flaked smoked trout, distributing it evenly among the tarts.
7. Brush the edges of the pastry with beaten egg.
8. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.
9. Allow to cool slightly before serving. Garnish with additional dill if desired.