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Smoked Trout & Leek Tart

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You will need:

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Pastry 

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240g Plain Flour

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ΒΌ tsp Salt

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180g Cold unsalted butter

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60ml Ice-cold water 

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Filling

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2 handfulls English spinach leaves, stalks removed

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2 tsp Olive Oil1 Leek, finely sliced

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1 clove Garlic, finely chopped

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Handful Sorrel

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Handful Parsley, stalks removed

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4 sprigs Thyme, leaves only

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900ml Cream (35% fat)

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2 Bay leaves

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Salt and black pepper

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Few nutmeg gratings

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3 Smoked trout fillets

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6 eggs

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Soften the butter so it will mix with the trout and mix together in a blender, add butter and cream while blending. Add lemon juice a little at a time and ensure mixture is just moist, blend until smooth adding lemon myrtle and seasoning to taste.

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Serve spooned onto a plate with melba toast or savoury crackers.

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Thanks to Chris Muir (Terracotta Room) 

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