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Homemade Smoked Fish and Sweetcorn Tartlets photo

Smoked Fish and Sweetcorn Tartlets

These Smoked Fish and Sweetcorn Tartlets are a flavor-packed delight! Perfect as appetizers or a light meal, they’re sure to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 sheets shortcrust pastry
  • 4 oz smoked cod or smoked haddock
  • 1 tin sweetcorn (310g/11oz)
  • 3 fl oz heavy cream/thickened cream
  • 1 unit egg
  • 2 teaspoons horseradish sauce
  • 1 teaspoon fresh dill
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing bowl
  • Whisk
  • Tartlet tin or muffin tray
  • Rolling Pin
  • Baking paper
  • Oven

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) to ensure even baking.
  2. Roll out the shortcrust pastry on a floured surface until 1/8 inch thick, then cut circles for the tartlet tin.
  3. In a mixing bowl, combine sweetcorn, chopped fish, cream, egg, horseradish sauce, dill, salt, and pepper.
  4. Spoon the filling into each pastry shell, filling them about 3/4 full.
  5. Bake in the preheated oven for 20-25 minutes until golden and set.
  6. Let them cool slightly before serving warm or at room temperature.

Notes

  • Feel free to substitute smoked fish with salmon or trout.
  • Use crème fraîche or a dairy-free alternative for the cream.
  • Store baked tartlets in the fridge for up to 3 days and reheat in the oven.