Potato, smoked trout and dill tart by Joseph Denison Carey
Maris Piper potatoes: 300g
Butter: 50g
Fresh rosemary: chopped
Salt
Black pepper
Puff pastry: 1 packet of pre-rolled
Egg yolk: 1
Milk: splash
Smoked trout : 200g
Dill: 6-8 sprigs
White onion: 1/4, thinly sliced
Crème fraiche: to taste
Trout roe
Classic flavours combine in this satisfying tart recipe, rich with crème fraiche and freshened with dill
Serves 4
Peel, cut and boil the potatoes until soft enough to mash.
Mash with room temperature butter, then season with salt, pepper and chopped fresh rosemary. Allow to cool.
Unroll the pastry and cut into a square.
Using the smaller part, cut out 4, 1cm thick strips and lay around the square to make a border. Fill the centre with the cool mash.
Using the yolk from the egg and the splash of milk, make an egg wash and brush the top of the whole tart.
Allow to chill in the fridge for 5 minutes, then bake at 200°C for 20 minutes.
Whilst cooking, mix the trout with the dill, sliced onion and 2 large tablespoons of crème fraiche.
When the tart comes out of the oven, top with the trout mix and another dollop of crème fraiche, then top with a teaspoon of trout roe.
For extra decadence, I like to serve this with a simple béchamel.
