Rainbow trout and caviar tartlets | easyFood

Ingredients

• Baking spray
• Plain flour, for dusting
• 1 x 320 g shortcrust pastry, sheet thawed but chilled
• 120 g cream cheese, softened
• 2 tbsp sour cream
• 1 tsp lemon zest, grated
• 1 tsp fresh lemon juice
• 1 shallot, very finely chopped
• 2 tbsp fresh dill, finely chopped
• 2 tbsp capers, drained and rinsed
• Black pepper
• 2 x 100 g Goatsbridge Barbecued Rainbow Trout, packets
• 4 tsp Goatsbridge Trout Caviar