Arbroath Smokie Tarts
Ingredients
-
175g shortcrust pastry
-
1 Arbroath smokie
-
2 eggs
-
200ml crème fraîche
-
1 tbsp horseradish sauce
-
Freshly ground black pepper
Method
-
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.
Comments
Glossary
-
Arbroath smokies
-
Bake blind
-
Black pepper
-
Cayenne pepper
-
Egg
-
Fish
-
Flake
-
Horseradish
-
Line
-
Pastry
-
Roll
-
Set
-
Whisk
Click to rate this recipe.
This recipe was first published in Thu Oct 01 01:00:00 BST 1998.
Average user rating