Smoked trout tarts

These smoked trout tarts with peas and dill make a great lunch. If you'd like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.

  • 20 mins cooking
  • Serves 6
  • Print
Photographer: Dean Wilmot. Stylist: Kate Nixon


Smoked trout tarts
  • cooking-oil spray
  • 6 sheets filo pastry
  • 1 whole smoked trout (240g), skinned, flaked
  • 1/2 cup (60g) frozen peas
  • 3 eggs
  • 1/4 cup (60ml) skim milk
  • 2 tablespoon light sour cream
  • 1 tablespoon coarsely chopped fresh dill


Smoked trout tarts
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Oil six 10cm-round loose-based flan tins.
  • 3
    Lightly spray one pastry sheet with oil spray; fold into a square, then fold into quarters to form a smaller square. Repeat with remaining pastry. Line tins with pastry, press into sides.
  • 4
    Divide trout and peas among pastry cases.
  • 5
    Whisk eggs, milk, cream and dill in medium jug. Pour equal amounts into pastry cases.
  • 6
    Bake tarts about 20 minutes or until filling sets.
  • 7
    Cool 10 minutes before serving.

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