Smoked Trout Cups
|Whole-wheat flour||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Unsalted butter||1⁄2 Pound, diced (2 Sticks)|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Egg||1 , lightly beaten|
|Ripe tomatoes||1⁄2 Pound, chopped|
|Fresh thyme sprig||1|
|Shallots||2 , chopped|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Smoked trout fillet||2 Pound, chopped|
|Fresh dill||1 Tablespoon (For Garnish)|
Mix together the flours and add the butter.
Rub in with the fingertips until the mixture resembles fine bread- crumbs.
Stir in the cheeses, then add the mustard, egg and water and mix to a firm dough.
Roll out the dough and cut into 3-inch rounds.
Use to line 50 cupcake or muffin tins.
Prick the bottoms and bake blind in a preheated 400° oven for 15 minutes, until crisp and lightly browned.
Cool on a wire rack.
Place the tomatoes, thyme, bay leaf, paprika, shallots and salt in a small pan.
Bring to a boil, then simmer for about 10 minutes, until thickened.
Press through a sieve and leave to cool.
Just before serving, whip the cream lightly and fold into the tomato sauce.
Place a small piece of trout in each pastry cup and spoon a little sauce over each.
Garnish and serve.