Name: Smoked trout tarts
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: cooking-oil spray; 6 sheets filo pastry; 1 whole smoked trout (240g), skinned, flaked; 1/2 cup (60g) frozen peas; 3 eggs; 1/4 cup (60ml) skim milk; 2 tablespoon light sour cream; 1 tablespoon coarsely chopped fresh dill

Smoked trout tarts

These smoked trout tarts with peas and dill make a great lunch. If you'd like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.

Photographer: Dean Wilmot. Stylist: Kate Nixon

Ingredients

cooking-oil spray

6 sheets filo pastry

1 whole smoked trout (240g), skinned, flaked

1/2 cup (60g) frozen peas

3 eggs

1/4 cup (60ml) skim milk

2 tablespoon light sour cream

1 tablespoon coarsely chopped fresh dill

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Oil six 10cm-round loose-based flan tins.

3.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.

4.Divide trout and peas among pastry cases.

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

6.Bake tarts about 20 minutes or until filling sets.

7.Cool 10 minutes before serving.

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Ingredients

Method

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