with Beetroot & Strawberry Relish

Stella and Jazzey's Smoked Trout Tart

Prep time: 45 mins (+chilling)
Cook time: 1 hour
Serves: 48


Micro herbs, to garnish


1 beetroot, grated

250g strawberries, quartered

70ml balsamic vinegar

3 tbs brown sugar

Sour Cream Pastry

300g plain flour, plus extra, to dust

1 tsp salt

200g chilled butter, chopped

125g sour cream

Pea & Leek Mash

25g butter

1 tbs olive oil

1 leek, finely chopped

250g frozen peas, boiled, drained

Trout Filling

500ml (2 cups) fish stock

150g fillet skinless ocean trout fillet

150g fillet skinless snapper, cut into 3cm pieces

100g prawns, peeled, cleaned, coarsely chopped

4 spring onions, thinly sliced

1 baby fennel, finely chopped

150g hot-smoked trout, coarsely flaked

125g crème fraîche

½ cup coarsely chopped flat-leaf parsley leaves

2 tbs finely chopped dill

½ lemon, zested, juiced


1. To make relish, place all ingredients in a saucepan over medium heat and stir until softened. Simmer, covered, for 30 minutes or until very soft and slightly thickened. Season. 

2. To make pastry, process flour and salt to combine. Add butter and process until mixture resembles fine crumbs. Add sour cream and process until mixture just comes together to form a ball. Shape into a disc and cover in plastic wrap. Refrigerate for 30 minutes. 

3. Bring dough to room temperature. Using a lightly floured rolling pin, roll out dough on a lightly floured surface until 3mm thick. Cut out 6cm rounds. Press into 48 holes of mini muffin pan. Freeze for 15 minutes.

4. Preheat oven to 180C. Bake pastry for 20 minutes or until crisp and golden. Cool completely.

5. To make mash, heat butter and oil in a frying pan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened but not coloured. Stir in peas. Cook, covered, for 5 minutes. Coarsely mash mixture.

6. To make filling, bring stock to the boil in a saucepan. Add fish and prawns and simmer for 5 minutes or until just cooked. Drain. Cool. Coarsely flake fish. 

7. Place remaining ingredients in a bowl and stir to combine. Season. Stir in cooled fish and prawns. 

8. Divide filling among tart cases and top with mash, then beetroot relish. Garnish with micro herbs to serve.