Smoked Trout Cups's picture

Jan. 02, 2011


For pastry
Whole wheat flour
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

Nutrition Facts

Serving size Complete recipe

Calories 5940Calories from Fat 3232

 % Daily Value*

Total Fat 371 g570.8%

Saturated Fat 201 g1005%

Trans Fat 0 g


Sodium 1793 mg74.71%

Total Carbohydrates 362 g120.7%

Dietary Fiber 39 g156%

Sugars 9 g

Protein 311 g622%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet