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For pastry
  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
  Water 2 Tablespoon
For filling
  Ripe tomatoes 1⁄2 Pound, chopped
  Fresh thyme sprig 1
  Bay leaf 1
  Paprika 1 Teaspoon
  Shallots 2 , chopped
  Salt To Taste
  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.
Adjust seasoning.
Place a small piece of trout in each pastry cup and spoon a little sauce over each.
Garnish and serve.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Smoked Trout Cups Recipe