Smoked trout tartlets, p12

Growing up in Bath, I remember seeing through the window of the local pump rooms and watching diners sitting down to afternoon tea. The little cakes and savoury bites seemed so lavish and delicate; the glasses of fizz and cups of tea poured out of dainty teapots, like something from a film. When thinking about what I’d love to serve at an afternoon tea, those memories came flooding back. It feels right for anything served to be both easy to pick up and extravagant. While working as Orlando Murrin’s sous chef in Somerset, we made a smoked trout tart to be served by the slice as a starter, and I wanted to transform that into something a little more elegant. Smoked trout feels like a treat – it’s also a great sustainable swap for smoked salmon. Here, I’ve made smaller tartlets, so they feel more like those delicate bites I remember from childhood.