Smoked trout tartelettes
1 text file
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
For a special presentation make the tart shell by using a scallop shell for a mold. Butter the BACK of the shell and using the same dough as for a quiche form the dough over the back of the shell and over the edge a bit. Brush with a beaten whole egg wash and bake at400 for 30 min. Work the baked shell loose from the pastry mold, brush with egg wash and glaze in the oven for a minute or two.
Fill the shell pastry with creamed trout and cover with mornay sauce.
Sprinkle with cheese and bake until top browned and cheese bubbling.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-19-95
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