Norwegian Smoked Trout & Salmon Tartlet
These elegant canapés by celebrated chef Michel Roux are a festive treat, combining the smoky richness of Norwegian trout and salmon with a light, creamy filling. The superior quality of Norwegian seafood shines through in every mouthful, making these tartlets a standout starter or party bite.
Cooking time20-30 min
Difficulty levelEasy
Ingredients
Preparation
- Preheat the oven to 180ºC.
- Grease 6 small tartlet moulds. Fold each sheet of brick pastry into 8 layers and cut out 6 cm circles. Brush each circle with vegetable oil and layer two circles together in each mould.
- Place another mould on top to press the pastry down. Bake for approximately 6 minutes until golden brown and crisp.
- Repeat with remaining pastry to make 12 tartlet shells. Set the tartlet shells aside to cool.
- Dice the smoked trout and smoked salmon into small cubes.
- In a large bowl, toss the fish with the juice of half a lemon and a pinch of cayenne pepper.
- In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the fish mixture. Taste and adjust seasoning with more lemon juice or salt if needed.
- Carefully fill each tartlet shell with the mixture. Dust lightly with paprika and garnish with a sprig of fresh dill.