Butter-crust Trout Tartlets

Name: Butter-crust Trout Tartlets
Yield: Makes About 20
Cuisine: Australia
Ingredients: 1 teaspoon bought or home-made horseradish sauce; 1 tablespoon fresh parsley, finely chopped; lemon wedges or cucumber, to garnish (optional); 1 teaspoon wholegrain mustard; 350 g (12 oz) smoked trout or mackerel, skinned and boned; 3 spring onions, trimmed and finely chopped; 2 tablespoons bought or home-made mayonnaise; 10 pieces of thin-cut white sliced bread; 75 g (3 oz) butter, melted; 1 tablespoon natural yoghurt; freshly ground black pepper

Preparation info

Makes About
20

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

If you go to Tasmania you can’t escape the similar feel to England’s West Country because of its lovely cream, cheese, raspberries and the famous sea trout farming industry. And it is a West Country type of place. So here is an appropriate recipe for you to try out.

Ingredients

10 pieces of thin-cut white sliced bread
75 g (3 oz) butter, melted

Oceania
Australia
Fish course
Pescatarian

Method

Cut the bread into squares, trim off the crusts and go and feed the birds. When you’re back, flatten the slices of bread with a rolling pin, then brush the bread squares with melted butter and lightly press into deep tartlet tins. Do not trim. Bake in a preheated oven, 190°C/375°F (gas mark 5), for about 10 mi