Smoked Trout & Chive Tart

Cook Time 1 hour

Servings 6

Ingredients

375g store-bought frozen short-crust pastry (or even better make your own), defrosted

300g hot smoked trout or salmon

1 bunch chives

4 eggs

300ml thickened cream

Zest 1 lemon

1 large handful of coarsely grated cheddar cheese

Salt and pepper

Mix lettuce leaves, to serve

Method

Preheat the oven to 180°C using both the fan and bottom heating elements.

Roll out the shortcrust pastry into a 23 cm tart tin, weigh it down with baking weights or dried beans and blind bake for 10 minutes. Take out the weights and bake again for a further 5 minutes and then remove from the oven.

Whisk together the eggs, cream, zest and salt and pepper.

Flake chunks of the trout or salmon into the base of the tart shell and scatter over the chives and cheese. Pour over the egg mixture.

Return to the oven and turn the temperature down to 160°C. Bake for a further 20-30 minutes or until it’s set and golden.

Cool for 15-20 minutes before serving with salad.