Smoked Trout & Fennel Tart Recipe | Gourmet Traveller
Australian Gourmet Traveller recipe for smoked trout and fennel tart by Rodney Dunn.
Ingredients
- 1 baby fennel bulb
- 1 tbsp lemon juice
- 250 gm smoked trout or salmon
- Savoury shortcrust pastry
- 250 gm plain flour
- 125 gm cold unsalted butter, diced
- 90 ml milk
- 1 egg, beaten
- Filling
- 500 ml cream
- 200 ml milk
- 8 eggs
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