trout recipes

SMOKED TROUT, WATERCRESS AND POTATO FLAN

Served warm straight from the oven with seasonal greens, or served cold with a fresh, crisp salad, this flan combines delicious classic flavours in a simple spring recipe.

With buttery pastry, rich smoked fish and peppery watercress, Grow Eat Gather’s smoked trout, watercress and potato flan is sure to be a crowd-pleaser!

You will need a 25cm diameter, deep flan tin

INGREDIENTS
(serves 6-8)

350g plain flour
1 tsp salt
140g cold butter, cubed
4 tbsp cold water

FOR THE FILLING

200g peeled and diced potato
Oil for frying
1 large white onion, diced
1 large garlic clove, diced
100g watercress
4 eggs
300ml double cream
100ml milk
10g dill, roughly chopped
Zest of 1/2 lemon
1 tsp nutmeg
250g smoked trout, flaked
Salt and pepper

METHOD

Make the pastry by sifting together the flour and salt into a large, cold bowl. Rub in the cold butter with you fingers tips to achieve a breadcrumb consistency. Add the water gradually whilst bringing the dough together with your hands before wrapping in cling film and chilling in the fridge for 10 minutes.

Roll out the pastry on a floured surface no more that 1cm thick, then line a greased flan tin, allowing the excess pastry to overhang the tin – do not trim. Place back in the fridge and allow to chill for 30 minutes.

Pre-heat the oven to 200C, remove the pastry from the fridge and cover with greaseproof paper and fill with baking beans. Cook for 10 minutes before removing the greaseproof and baking beans, return back to the oven and cook for a further 5 – 10 minutes (or until golden).

In the meantime, cook the diced potato in boiling water until tender but still holding form – drain and set aside. Heat a little oil in a frying pan and gently fry onion and garlic, then combine with the potato and roughly chopped watercress. In a separate bowl whisk the eggs before adding the remaining ingredients.

Spoon the potato and watercress mixture into the pastry case, then pour in the cream and trout mixture ensuring the ingredients are evening distributed. Return back to the oven and cook for a further 25 – 30 minutes, or until golden and set.

Serve immediately or allow to cool and serve at room temperature along with a dressed salad or seasonal greens.

Recipe by Helen Upshall

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