Smoked Trout Tartlets

Smoked trout tartlets.jpg


makes 12

olive oil spray
3 sheets Antoniou Fillo pastry
125g thinly sliced smoked trout
1/4 cup sour cream
3 teaspoons bottled horseradish
1 teaspoon lemon juice
1 tablespoon chopped fresh dill

To garnish
thinly sliced Lebanese cucumber
dill sprigs


Preheat oven to 180 degC. Use olive oil spray to lightly grease a 12 – hole mini muffin pan.

Layer fillo sheets, spraying each with olive oil spray. Cut into 24 squares (each approx. 7cm square). Place one square on top of another, at an angle, to create a star. Repeat with remaining squares. Line a 12-hole mini muffin pan with the squares. Bake 8 minutes or until lightly golden. Cool.

Finely chop 50g of the trout and combine with sour cream, horseradish, lemon juice and dill.

Divide mixture between cups. Cut remaining trout into 12 pieces and place onto cups. Garnish with cucumber slices and dill sprigs.