Asparagus, hot-smoked trout and pea shoot tart | Matching Food & Wine
A lovely tart to enjoy with the first of the new season’s asparagus along with some smoked salmon and peashoots. Perfect for a spring or early summer supper
Ingredients
- 250g (9oz) asparagus (typically 1 bundle)
- 2 tbsp olive oil
- 2 whole eggs, plus 2 yolks
- 200ml (7fl oz) double (heavy) cream
- 100ml (3 ½ fl oz) whole milk
- 1 1/2 tbsp freshly grated horseradish
- 300g (10 ½ oz) hot-smoked trout fillets
- 4 dill sprigs
- handful of pea shoots
- salt and black pepper
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