Recipes
Smoked Trout & Watercress Tart with Horseradish Cream
Try this delicious recipe devised by Susie Carter of Hampshire Fare, which features on the front cover of Hampshire Fare's new 2008 directory of food, drink and craft in Hampshire. Pick up your free copy from Hampshire libraries, information centres and at farm shops and delicatessens across the county.
To request a copy in the post, text "HCC HF Directory", followed by your email address, to 61211 or email hampshire.fare@hants.gov.uk. Use the directory or visit hampshirefare.co.uk to source the ingredients. Recipe serves 6-8
For the pastry:
- 200g wholemeal flour
- 100g butter
- 1 egg yolk
- For the filling:
- 2 medium onions, sliced
- 2 cloves garlic, crushed
- 200g hot-smoked trout, flaked
- 150g watercress, chopped
- Small bunch chives, chopped
- 6 eggs
- 200ml double cream
- 2tsp garlic & horseradish mustard
To decorate:
- 100ml double cream
- 2tsp garlic & horseradish mustard
- 20g cold smoked trout
- Small bunch of chives
l Rub the butter into the flour with a pinch of salt. When the mixture resembles fine breadcrumbs, add enough cold water to bind into a pliable dough.
l Rest in the fridge for 20 minutes, then roll out on a floured surface and use to line a 25cm flan tin, leaving the edges to overhang until after the initial cooking. Prick all over with a fork, brush with egg yolk & bake for 10 minutes at 180c / GM4. As soon as it comes out of the oven, use the rolling pin to roll over the top of the tin - this will neatly trim the pastry edges and give the tart a professional finish.
l Fry the onion & garlic in butter until golden and sticky, then season and sprinkle over the pastry base. Top with the smoked trout, then add the watercress and chives in an even layer.
l Whisk the eggs with the cream & mustard, season with salt & white pepper, then pour gently over the tart. Bake for 15-20 minutes - it is ready when the centre is set, but still has a moist springiness. Leave to cool.
l Whisk the cream with the horseradish mustard and salt and white pepper to taste until stiff. When the tart has cooled, cut into thick wedges and decorate each one with a teaspoon of the cream, a morsel of smoked trout & a little tuft of chives.
4:14pm Friday 22nd February 2008
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