Hot-smoked trout and watercress tart recipe for spring
Studded with fresh watercress and succulent trout, this hot-smoked trout tart makes a fabulous lunch or addition to an Easter feast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Ingredients
- 250ml crème fraîche
- 250ml double cream
- 4 medium free range eggs
- 1 tbsp Dijon mustard
- 1 tbsp creamed or hot horseradish sauce
- 1½ tbsp dill, finely chopped
- 50g medium cheddar cheese, grated
- 60g watercress, medium chopped
- 250g hot-smoked trout, flaked into bite-sized pieces
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