Mackerel Tartlet

Name: Mackerel Tartlet
Yield: Serves 6
Ingredients: 2⅓ cups (300 g) all-purpose flour; A pinch of salt; ½ teaspoon paprika; 10½ tablespoons (150 g) cold butter, cubed; 1 egg; 7 ounces (200 g) smoked mackerel fillet, chopped; 1 cup (100 g) grated aged cheese; 1 cup (250 ml) crème fraîche; 3 eggs; A few drops of ice-cold milk; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; ½ tablespoon paprika; 2 tablespoons finely chopped fresh dill

Preparation info

Serves
6

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

This is a useful dish that serves six to eight people. Because you can serve this tart cold, the recipe can be completed in advance. Serve with a salad of arugula, watercress, and fresh garden herbs dressed with some vinegar and olive oil.

Ingredients

For the Short-Crust Dough

2⅓ cups (300 g) all-purpose flour
A pinch of salt<

Starter
Pescatarian

Method

Prepare

Make the short-crust dough: Combine the flour, salt, and paprika. Using cool hands, swiftly knead in the butter, followed by the egg. Add enough drops of milk to make a coherent dough. Wrap in plastic and refrigerate for 1 hour so the dough can rest.

Preheat the oven to