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
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- 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.
Calories: 56kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 28mg | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.3mg