Samuel’s smoked trout tartlets

MAKES 12 PREP 15 mins COOK 20 mins EASY

320g pack ready-rolled

shortcrust pastry

100g crème fraîche

1 lemon, zested

2 tsp horseradish

2 tbsp chopped chives

2 eggs, plus 1 egg yolk

3 tbsp milk

100g smoked trout, thinly sliced

1 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry and, keeping it on its paper, cut out 12 discs of pastry using a 7cm round cutter. Use the pastry discs to line a 12-hole shallow tart tin. Put in the fridge to chill while you make the filling.

2 Combine all the remaining ingredients except the smoked trout in a large jug and season well with a little pinch of salt (the trout is already quite salty) and a good grinding of black pepper. Mix well to combine, ensuring there are no lumps of crème fraîche or egg.

3 Remove the tin from the fridge and divide the trout between the pastry cases. Carefully pour over the crème fraîche mixture, leaving a 1-2mm rim of pastry at the top. It helps to give the mixture a stir after each pour so the chives and lemon zest don’t sink to the bottom.

4 Bake in the oven for 18-20 mins until the pastry is golden and the filling lightly golden and pu„ed up – they will sink a little after a few minutes. Serve warm.

PER SERVING 189 kcals • fat 14g • saturates 6g •

carbs 11g • sugars 1g • ibre 1g • protein 6g • salt 0.5g

ABOUT SAMUEL Our food copy editor Samuel has taught food and nutrition in secondary schools, and has also worked as a food editor for lifestyle magazines such as Woman & Home. He’s an advocate for using local and seasonal produce.

@samuelw goldsmith