Smoked trout tart, tzatziki and roe

Serves: 4
Course: Main
Cooking Time: 40 mins
  • 1 roll of shortcrust pastry
  • 1 egg beaten with a little milk
  • 150g Greek yogurt
  • Half a cucumber, peeled, grated and liquid squeezed out
  • 1 small clove of garlic, crushed
  • Some fresh chopped dill and more to garnish
  • 1tsp mint sauce
  • A squeeze of lemon
  • 200g sliced smoked trout (or smoked salmon)
  • 1 jar of trout roe (optional, but lovely)

1 Set the oven to 200 degrees.

2 Unfurl the pastry; it’s easier when it’s not too cold.

3 Lay the parchment on a baking tray with the pastry on top.

4 Crimp the edges of the tart, then brush the pastry lightly with the egg wash.

5 Pierce the pastry with a fork a dozen times.

6 Bake for 20 minutes until crisp and golden, then allow to cool.

7 In a bowl mix the yogurt with the cucumber, garlic, dill, mint sauce and a squeeze of lemon.

8 Drape the trout over the pastry and artfully blob the tzatziki, roe and remaining dill over the top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford