Smoked Trout Tartlets with Creme Fraiche and Lemon & Black Pepper Flavour Pearls

Smoked Trout Tartlets just scream for some cold bubbly and interesting conversation…

Smoked trout Tartlets with Lemon & Black Pepper flavour Pearls

They are so quick to assemble too. Crisp tart shells filled with herbed creme fraiche, Lemon & Black Pepper Flavour Pearls and gorgeous flakes of smoked trout. You don’t need to do much more than chop a few herbs so just perfect for a last minute gathering. Read on to see what you need.

What you’ll need

Savoury Tart Shells
Creme Fraiche
Fresh herbs – chives or dill
Sea Salt & Freshly Ground Black Pepper
Smoked Trout Fillet
Lemon & Black Pepper Flavour Pearls

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To do…

We purchased everything from our local IGA store, they always stock a lot of delicious gourmet goodies with the emphasis on local producers which we love. The Tart shells came in a 24 pack so perfect for 6 of us for a pre-dinner nibble.

All you need to get ready is simply finely chop your herbs and stir into the Creme Fraiche. Season well. If you have a piping bag pop the mix in ready but otherwise don’t stress, a teaspoon will do the job too.

De-bone the trout. Take a peek at this clip if you don’t feel confident. (or you could just buy a portion of smoked salmon if the thought of bones is too much)

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When it’s time to serve

Simply either pipe or spoon some of the herbed Creme Fraiche into each tart shell. Add a generous piece of boneless Trout. Top with 3 to 6 Lemon & Black Pepper Flavour Pearls per tart shell and finish with a sprinkle of sea salt and pepper. Place on to your serving plate. These can be filled before your guests arrive and popped in the fridge but no too long in the fridge please or your pastry will become soft.

Now to just pop the bubbles and enjoy.

Until next time

from the Peninsula Larder Team