Serves 6

  • 125g Hot Smoked Trout
  • 1 sheet shortcrust pastry to line a standard flan dish
  • 3-4 small potatoes
  • 200ml crΓ¨me fraiche
  • 1 tbsp thick cream
  • 4 eggs
  • 60g Blacksticks blue cheese
  • 1 small red onion
  • Fresh thyme and dill leaves


  • Roll out your pastry into a rough circle and line a standard sized flan dish
  • Trim the edges and blind bake for 10 mins.
  • Scrub the potatoes and slice as thinly as possible.
  • In a large bowl beat the crΓ¨me fraiche, thick cream, eggs and blue cheese.
  • Slice a small red onion and scatter this over the base of the tart, add in the potatoes and the creamy mix.
  • Nestle in pieces of hot smoked trout along with a scattering of thyme and dill leaves.
  • Cook in a moderate oven to hot oven for 25-30 minutes until set in the middle.
  • Finish with some extra fresh thyme and dill leaves and serve with a pickle of your choice.
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