- 175g shortcrust pastry
- 1 Arbroath smokie
- 2 eggs
- 200ml crème fraîche
- 1 tbsp horseradish sauce
- Freshly ground black pepper
Arbroath Smokie Tarts
- Roll out 175g shortcrust pastry and line 4x10cm loose-bottomed tart tins. Place on a baking sheet and bake blind for 15 minutes in a preheated oven 180ºC, gas mark 4. Meanwhile, remove the skin and bones from one Arbroath smokie and flake the flesh roughly.
- Divide the flaked fish between the tart cases. Whisk together 2 eggs (medium), 1x200ml carton crème fraîche, 1tbsp horseradish sauce and freshly ground black pepper. Pour over the fish. Reduce the oven temperature to 170°C, gas mark 3 and bake the tarts for 15 minutes or until set and lightly brown. Sprinkle with a little cayenne pepper and serve warm, with dressed salad leaves.
Average user rating Based on 0 ratings
This recipe was first published in Thu Oct 01 01:00:00 BST 1998.