Smoked Trout and Watercress Tart with Horseradish Cream – Starter winner

From Susie Carter, Winchester, Hampshire.

Serves 6-8.

For the pastry:

  • 400g (14oz) wholemeal flour
  • 200g (7oz) butter
  • 1 egg yolk

For the filling:

  • 1 large onion
  • 2 cloves of garlic
  • 200g (7oz) hot-smoked trout
  • A good handful of watercress, chopped
  • 3 eggs
  • 150ml (5fl oz) double cream
  • 2 teaspoons garlic and horseradish mustard or creamed horseradish
  • Butter for frying

To decorate:

  • 100ml (4fl oz) double cream
  • 1 teaspoon garlic & horseradish mustard or creamed horseradish

Rub the butter into the flour with a pinch of salt or use a food processor. When the mixture resembles fine breadcrumbs, add enough cold water to bind into a pliable dough. Rest in the fridge for 20 minutes, then roll out and line a 25cm diameter, loose-bottomed, deep flan tin. Prick all over with a fork, brush with the egg yolk and bake for 10 minutes at 180C (350F, Gas mark 4). Slice the onion and crush the garlic, fry in a little butter until golden and sprinkle over the pastry base. Flake the trout over the onions and add as much watercress that will fit in. Whisk the eggs with the cream and mustard, season with salt and pepper, then pour gently over the tart. Using a fork push the watercress into the egg mixture. Bake for 15-20 minutes – it is ready when the centre is set, but still has a moist springiness. For the horseradish cream: Whisk the cream with the horseradish mustard until stiff. Season with salt and pepper. When the tart is cool, cut into thick wedges and decorate each one with a teaspoon of the cream, a morsel of smoked trout and a tuft of chives.

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