Smoked fish and sweetcorn combined with a a rich egg mixture and incased in a perfectly crisp tartlet case. These Smoked Fish and Sweetcorn Tartlets are so good, I bet you can’t stop at one!
I can’t decide if these should be a brunch idea, a canapé idea, an appetiser idea or a lunch idea!!! They are pretty much perfect for all occasions! AND they are delicious!! Totally delicious!
Smoked fish is such a wonderful thing, it instantly adds depth and substance to a dish. The flavour profile goes pow and your mouth is watering! Team it with delicious sweet corn and you are hitting a higher level. Add in horseradish and the dish rockets into the realms of perfection.
When Mr 8 first started eating solids, I would often cook him mashed potato, peas, sweetcorn and a little bit of smoked fish. All mixed together it was so delicious that we could both eat it for tea. Well he would smear it about his highchair as well as eat it!!! But hey, most of it ended up in his mouth!
I once watched my Dad feeding him and every now and again he would eat a spoonful himself 😉
Mr 5 enjoyed the same dish when he started solids. Although somewhere along the line it went a little wrong as neither of them will eat sweetcorn now!!!!
But hey, that just means more of these delicious yummy scrumptious tartlets for me!
When I came up with these I envisage them being a canapé/snack, something crispy and delicious to nibble whilst you sip a glass of bubbly. But I would love to be served these for breakfast! Maybe in bed with a nice coffee and a glass of bucks fizz! Ha!!!! When is Mother’s day again????
They definitely work as an appetiser and to be honest they are great for just eating at any time of day!! 😉 Although if you are having them as an afternoon snack then maybe swerve the champagne. (At least until after the school pick up 😉 )
You can make the tartlet cases unto 48 hours in advance: Once you have crisped them in the oven, allow them to cool and then transfer to an airtight container until needed.
And the tarts will keep in the fridge for 24 hours. Just bring them to room temp before serving.
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Smoked Fish and Sweetcorn Tartlets
- 2 sheets pie curst/shortcrust pastry
- 4 oz smoked cod or smoked haddock
- 1 tin sweetcorn (310g/11oz)
- 3½ fl oz heavy cream/thickened cream
- 1 egg
- 2 tsp horseradish sauce
- 1 tsp fresh dill
- salt and pepper
- Preheat the oven to 180°C/350ºF.
- Use an 8cm cookie cutter to cut 6 circles out of each sheet of pastry. (If you work smart you should get all 6 out without having gather up the scraps and rolling the pastry out again)
- Carefully press them into a 12-hole muffin/cake tin. Use a fork to prick each base.
- Line each tartlet case with a small piece of kitchen paper and then fill with baking beans (or dry rice).
- Blind bake for 10 minutes, remove from the oven, remove the paper and baking beans. Then return them to the oven for a further 4 minutes until lightly golden.
- Meanwhile remove the skin the smoked fish and cut into small chunks
- Drain the sweetcorn well and then divide it up between the tartlets, then add the smoked cod.
- Use a fork to whisk together the cream, egg, horseradish and fresh dill. Add a generous pinch of salt and a good shake of pepper. Then pour the mixture slowly into the tartlets until just full.
- Carefully transfer the tartlets back to the oven and cook for 13-15 minutes, until the filling is just set and the fish is cooked through.
- Serve warm.