Butter-crust Trout Tartlets

Preparation info

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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.


  • 10 pieces of thin-cut white sliced bread
  • 75 g (3 oz) butter, melted
  • 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
  • 1 tablespoon natural yoghurt
  • 1 teaspoon bought or home-made horseradish sauce
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon fresh parsley, finely chopped
  • freshly ground black pepper
  • lemon wedges or cucumber, to garnish (optional)


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 minutes, until crisp and golden. Allow to cool.

Put all the remaining ingredients into a food processor or blender and switch on until smooth and well-blended. Tip the mixture out into a bowl, then cover and chill until you are about to fill the cooled bread tartlets. (Don’t do this too far in advance of serving, otherwise you’ll get soggy bottoms!) Lift out the toasted bread from the tins very carefully and garnish with lemon or cucumber slices, if you like.