Nordic shrimps and smoked trout tartlets
20
35
6 tartlets (15 cm/6 in.)
Yes
Ingredients
- 500 g of shortcrust dough
- 15 ml (1 tablespoon) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 3 eggs
- 500 ml (2 cups) of 10% coffee cream
- 45 ml (3 tablespoons) of chopped fresh dill
- Pepper up to taste
- 300 g (500 ml) of thawed Nordic shrimps
- 1 package of minced smoked trout of 120 g
Preparation
Side-by-side mode
- Preheat the oven to 350°F (180°C). Divide dough into six balls. Over a lightly floured surface, lay down each ball into a circle of 20 cm (8 inches) of diameter. Liner dough into aluminium pie plates of 15 cm (6 inches).
- Set aside at fresh. In a pan, melt butter at medium heat. Cook sliced leeks for 2 to 3 minutes. In a bowl, whisk eggs with cream and dill. Pepper. Add leeks, shrimps and smoked trout. Divide the preparation into tartlets.
- Oven bake for 35 minutes, until the preparation is firm in its center.
- Froze. Warm over a grill, then cool down in the refrigerator. Cover each tartlet with aluminium paper. Split them up into freezing bags. Remove air and seal.
- Thaw. Remove aluminium paper and thaw for 30 minutes at room temperature.
- Warm up tartlets for 25 to 30 minutes in a preheated oven to 400°F (205°C).
Chef’s note
This dish may be kept frozen up to 3 months.
