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Hot-Smoked Trout and Chive Tartlets
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These little tartlets are a dream to assemble and eat – with the smoked fish beautifully complemented by creamy horseradish and chives.
The filling can be made ahead, but fill the cases just before cooking to avoid the pastry going soggy.
Typical values per serving:
This recipe was first published in Mon Sep 01 01:00:00 BST 2008.