Hot Smoked Trout and Potato Tart

Ingredients

Serves 6

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

Method

• 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 crème 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.