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!
Print Recipe
5 from 2 votes

Smoked Fish and Sweetcorn Tartlets

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!
Prep Time10 mins
Cook Time30 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: Modern Australian
Servings: 12
Calories: 56kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

  • 2 sheets pie curst/shortcrust pastry
  • 4 oz smoked cod or smoked haddock
  • 1 tin sweetcorn (310g/11oz)
  • fl oz heavy cream/thickened cream
  • 1 egg
  • 2 tsp horseradish sauce
  • 1 tsp fresh dill
  • salt and pepper

Instructions

  • 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.

Nutrition

Calories: 56kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 28mg | Vitamin A: 3.1% | Vitamin C: 0.3% | Calcium: 0.9% | Iron: 1.4%
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts