Croustades of Smoked Trout, Asparagus & Yorkshire Blue Cheese

Cooking Time
20 Minutes
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.

Ingredients

  • 6 g oz Yorkshire Blue Cheese
  • 6 g sheets of filo pastry
  • 4 g oz melted butter
  • 4 g fillets of smoked trout
  • 12 g tips of cooked asparagus
  • 6 tbsp Greek yoghurt
  • 4 g boiled quails eggs
  • 2 tbsp chopped chives