Ingredients
- For pastry ...
- 200 g plain flour plus extra for dusting
- 100 g butter
- 1 beaten egg
- Pinch Isle of Skye Sea Salt
- For filling...
- 4 eggs beaten
- 4 tbsps milk/single cream
- 1 200g pkt hot smoked trout
- Fresh dill
- 50 g farmhouse cheese grated
Servings: persons
Instructions
- To make the pastry, rub butter into the seasoned flour until it resembles breadcrumbs.
- Add egg and mix with a knife to form firm dough. Add a little cold water if absolutely necessary to bring the dough together. It should come away cleanly from the sides of the bowl. Pre -heat oven to 190C
- Cool pastry for 30mins is possible.
- Roll out pastry on a lightly floured surface and use to line a flan dish. Trim pastry. Prick the base with a fork.
- Place on a baking tray and bake (empty) for 10mins. until baked but not browned. Remove from oven. Turn down oven to 160C.
- Flake trout over the pastry base. Combine the eggs with milk and dill. Pour into flan case over trout. Scatter with cheese.
- Bake for approx 20mins until filling is set. Remove from oven. Serve warm or cold.
Recipe Notes