I know what you're thinking - smoked fish and blue cheese? But trust me, this is an occasion where bold flavours really do one another justice!
The key to this dish is that every element, although rich, complements the others by contrast. Crumbly, salty blue cheese cuts through the oily smoked fish and caramel-sweet red onion, with a tang of freshness brought to the plate by the lamb's lettuce. And of course, filo pastry lends some wonderfully crunchy structure to the dish.
This recipe works particularly well for dinner parties - provided your friends are up for trying new and interesting flavour combinations that is. Few dishes can be scaled up or down for starters or mains, deliver punchy flavour AND literally be ready in minutes.
With pre-made filo available in most supermarkets, it's simply a case of layering ingredients and popping them into the oven, leaving your free to entertain or turn your attention to the next course.
The simplicity of this recipe is also what makes it so versatile - smoked trout and blue cheese tarts are also a delicious addition to picnics, and great as a packed lunch treat! I hope you love them as much as I do.
Ingredients
200g RR. Spink & Sons Loch Etive Cold Smoked Trout
150g broccoli
150g red onion
100g Stilton cheese
40g pesto
20g lamb's lettuce
3 sheets filo pastry
2 free range eggs
20ml milk
Method
1. Begin by preheating your oven to 180 degrees.
2. Break eggs and add milk to make an egg wash.
3. Place the first sheet on the baking tray layered with baking parchment and brush with egg wash.
4. Repeat with the other two filo sheets then brush the upper sheet with pesto.
5. Cut the broccoli into florets and place on top of the filo base.
6. Cut the red onion slice into thin strips. Place on top of the filo base.
7. Crumble the Stilton onto the onions and broccoli.
8. Slice the trout into the strips and place them onto the mixture.
9. Place the tart in to the oven and bake for 15 minutes.
10. Garnish with lamb lettuce and serve.
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