SMOKED TROUT, CAVIAR, SOURED CREAM TART Matt Stone
INGREDIENTS 1 sheet butter puff pastry
Serves 12
1 whole smoked rainbow trout, skin and bones removed, lightly shredded 2 tbsp crème fraiche 2 tbsp salmon roe Micro herbs & flowers to garnish Crème fraiche 600 ml thickened cream (35%) 2 tbsp cultured buttermilk
Preparation time 1 hour
Cooking time 5 hours 15 minutes
Appliance/function Fan Plus Steam
METHOD
Crème fraiche 1. Pour cream and buttermilk into a jug and stir until fully combined. 2. Divide mixture into 4 x 125ml sterilised glass jars. Cover with jar lids until finger tight.
3. Place jars in a Perforated steam tray. Steam at 40°C for 5 hours. 4. Allow the crème fraiche to set in the refrigerator overnight.
Soured cream tart 1. C ut the puff pastry into approximately 4x4cm squares. Cut out 12 pieces and place onto a baking paper lined baking tray. 2. Place in the refrigerator to chill for 15 minutes. Pre-heat the oven on Fan Plus 190°C. 3. P lace another sheet of baking paper on top of pastry and top with another baking tray to weigh down the pastry. 4. B ake in the oven on shelf position 2 for 10 minutes and then remove the top tray and paper. Return to the oven and bake for a further 3-5 minutes until the pastry is a golden and crisp. 5. Allow pastry to cool at room temperature. To serve 1. Top pastry squares with half a teaspoon of crème fraiche followed by a piece of trout. Garnish with salmon roe, soft herbs and flowers. Notes • L ive yoghurt can be substituted for cultured buttermilk to start the fermentation in the crème fraiche. • P lacing another Baking tray on top of the pastry prevents the puff from rising too much and provides a crisper result. • S moked trout can be substituted with hot smoked salmon, mackerel or other oily fish.
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