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Smoked Trout Labneh Tart with Fennel, Apple and Rocket
Makes 4, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | each | Pampas Puff Pastry Sheets |
| 1 | each | Egg (yolk) |
| 120 | g | Labneh |
| 200 | g | Smoked Trout (deboned and flaked) |
| 80 | g | Fennel (julienne) |
| 1 | each | Pink Lady Apple (julienne) |
| 25 | g | Baby Rocket |
| 1 | each | Lemon (zest and juice) |
| 10 | mL | Extra Virgin Olive Oil |
Method
Step 1:
Cut one Pampas Puff Pastry sheet in half and stack on top of the other, press down gently. With a sharp knife score one centimetre around the edge, brush the edge with egg yolk and bake until golden and crisp.
Step 2:
Once cooled, push in the centre and spread with labneh – labneh is a strained yoghurt.
To make labneh:
Season plain Greek yoghurt with salt and pepper, then place into a cheese cloth and hang in the fridge overnight to drain.
Step 3:
Top the yoghurt with smoked trout, fennel, apple and rocket.
How to smoke trout:
Give your fresh trout a quick wash and then put them into the brine for 24 hours in the fridge. Then, take them out of the brine and give them a good wash. Dry them off. Place fresh rosemary inside them. Lay them on the racks and place them into the smoker. It should take about an hour to smoke them.
Step 4:
For plating, grate lemon zest over the top, squeeze with lemon juice, season with salt and pepper. Finish with a drizzle of extra virgin olive oil.
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