Croustades of Smoked Trout, Asparagus & Yorkshire Blue Cheese
Cooking Time 20
Portions
4
Ingredients
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g oz Yorkshire Blue Cheese
g sheets of filo pastry
g oz melted butter
g fillets of smoked trout
g tips of cooked asparagus
tbsp Greek yoghurt
g boiled quails eggs
tbsp chopped chives
1
Step 1
Cut the filo pastry into 4 squares.
2
Step 2
Brush 4 x 4 inch tart tins with melted butter. Line the tart tins with 6 squares of filo pastry, brushing each one with melted butter and place them in at different angles - leaving the excess overlapping the tart tin.
3
Step 3
When all six are in, cut the smoked trout fillets in three and place at the bottom.
4
Step 4
Put in three tips of asparagus and then add 4oz of chopped Yorkshire Blue cheese.
5
Step 5
Dribble with 2 tbsp of yoghurt.
6
Step 6
Fold back over the filling, leaving the leaves of filo in a haphazard way and then sprinkle with melted butter.
7
Step 7
Bake in the oven 190°C for approximately 15-20 minutes.
8
Step 8
Meanwhile chop the quails eggs, 2oz of Yorkshire Blue cheese and mix with the 4 tbsp of yoghurt and chives.
9
Step 9
When the tart comes out of the oven, leave to rest for 2 minutes.
10
Step 10
Take from the moulds and spoon the yoghurt mixture into the centre to serve.