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Small savoury breakfast tarts with herbs on a wooden tray

Recipes  /  Fish

Smoked trout breakfast tart

Rye-crisp case, dill custard and ribbons of smoked trout.

TOTAL TIME

50 min

SERVES

6

DIFFICULTY

Medium

What you’ll need

  • 1 sheet shortcrust pastry
  • 3 eggs plus 200 ml cream
  • 150 g smoked trout
  • Bunch of dill, chopped
  • 1 lemon, zested
  • 100 g crème fraîche
  • Salt, pepper and rye crumbs (optional)

Method

  1. Line a tart tin; blind-bake 15 minutes at 190°C.
  2. Whisk eggs, cream, dill, zest and seasoning.
  3. Pour into the case; bake 20 minutes until just set.
  4. Cool 10 minutes; drape over the trout.
  5. Dollop crème fraîche and scatter rye crumbs.

Cook’s tip

A barely-set custard finishes as it cools — pull it early.

Portrait of Brook Simmons

Brook Simmons

Chef & Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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