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December 4, 2020

Smoked Trout Tartlets for Mothers Day

Posted on May 8, 2020 by in baked goods, seafood

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Smoked Trout and Goats Cheese Tartlets

The Smoked Trout Tartlets are going to wow her, promise. I’m a mother so I should know. If my children or hubby wakes me up on Sunday with this treat, I will be most impressed with them.

These Smoked Trout Tartlets are so quick and easy to make and uses only 4 ingredients, well 5 if you count the egg for the beautiful golden glaze. So, if I were you, I will print this recipe and carefully slip it under their pillows. I am sure they will catch the hint.

These beautiful little tartlets can be serve on their own with some greens and a light vinaigrette or part or a breakfast with creamy scrambled egg on the side. Or maybe as part of a breakfast buffet. You can make the pastry shells well in advance and keep them in an airtight container. I love having Cold Smoked Trout or Salmon in my fridge, it even freezes well. My Smoked Trout Terrine is a hit every time I make it, come to think of it, it will also be great for Mother’s Day.Or maybe you want to try these Beetroot and Smoked Trout Wraps.

Smoked Trout and Goats Cheese Tartlets

Smoked Trout Tartlets

Makes 6


1 sheet Woolworths Puff Pastry
2 x 100 g Fairview Chevin
120 g Threestreams Premium Grade Salmon Ribbons
1 pillow bag fresh rocket or baby spinach
Toasted sunflower seeds
Freshly ground pepper
Olyfberg olive oil for drizzling over tartlets


Preheat oven to 200 C.
Use about a 9cm in diameter cookie cutter and cut 6 rounds from the pastry.
Use the off cuts to make little heart shapes if you want to make this for Mom.
Place the pastry rounds plus hearts on a baking sheet, lined with baking paper.
Use the point of a very sharp knife and make a cut all the way around the pastry round, about 1 cm from the edge.
When it bakes, it will form a little lid, which you can remove to put filling in.
Bake for 10-15 minutes or until puff up and golden brown.
In the meantime, place the Chevin in a bowl and soften with a spoon.
When you are ready to serve, remove the pastry “lids” and put a little chevin filling in each tartlet.
Top with the salmon and fresh rocket or spinach and toasted seeds.

Smoked Trout Tartlets

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