STELLA AND JAZZEY’S SMOKED TROUT TART WITH BEET­ROOT AND STRAW­BERRY RELISH

Stirling Times - - Let’s Eat -

PREP: 45 mins (+45 mins chill­ing and freez­ing) COOK: 1 hour MAKES: 48 IN­GRE­DI­ENTS Mi­cro herbs, to gar­nish BEET­ROOT AND STRAW­BERRY RELISH 1 beet­root, grated

250g straw­ber­ries, quar­tered 70ml bal­samic vine­gar

3 tbs brown sugar SOUR CREAM PAS­TRY 300g plain flour, plus ex­tra, to dust 1 tsp salt

200g chilled but­ter, chopped 125g sour cream PEA AND LEEK MASH 25g but­ter

1 tbs olive oil

1 leek, finely chopped 250g frozen peas, boiled, drained SMOKED TROUT FILL­ING 500ml (2 cups) fish stock 150g fil­let skin­less ocean trout fil­let 150g fil­let skin­less snap­per, cut into 3cm pieces

100g prawns, peeled, cleaned, coarsely chopped

4 spring onions, thinly sliced

1 baby fen­nel, finely chopped 150g hot-smoked trout, coarsely flaked

125g creme fraiche

½ cup coarsely chopped flat-leaf pars­ley leaves

2 tbs finely chopped dill

½ le­mon, zested, juiced METHOD 1. To make relish, place all in­gre­di­ents in a saucepan over medium heat and stir un­til soft­ened. Sim­mer, cov­ered, for 30 min­utes or un­til very soft and slightly thick­ened. Sea­son.

2. To make pas­try, process flour and salt to com­bine. Add but­ter and process un­til mix­ture re­sem­bles fine crumbs. Add sour cream and process un­til mix­ture just comes to­gether to form a ball. Shape into a disc and cover in plas­tic. Re­frig­er­ate for 30 min­utes. 3. Bring dough to room tem­per­a­ture. Us­ing a lightly floured rolling pin, roll out dough on a lightly floured sur­face un­til 3mm thick. Cut out 6cm rounds. Press into 48 holes of mini muf­fin pan. Freeze for 15 min­utes. 4. Pre­heat oven to 180C. Bake pas­try for 20 min­utes or un­til crisp and golden. Cool com­pletely.

5. To make mash, heat but­ter and oil in a fry­ing pan over medium heat. Add leek and cook, stir­ring, for 5 min­utes or un­til soft­ened but not coloured. Stir in peas. Cook, cov­ered, for 5 min­utes. Coarsely mash mix­ture. 6. To make fill­ing, bring stock to the boil in a saucepan. Add fish and prawns and sim­mer for 5 min­utes or un­til just cooked. Drain. Cool. Coarsely flake fish.

7. Place re­main­ing in­gre­di­ents in a bowl and stir to com­bine. Sea­son. Stir in cooled fish and prawns.

8. Di­vide fill­ing among tart cases and top with mash, then beet­root relish. Gar­nish with mi­cro herbs to serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.