Marinated Trout and Cucumber Tarts

ready to serve

We had some short notice visitors this weekend – my mom and Diane had plans to go to friend’s cottage which fell through so they came to Windsor instead!  They assisted in the next recipe which came from the cookbook “Fingerfood” by Murdoch Books.

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Hopefully they don't mean eating fingers!!
Hopefully they don’t mean eating fingers!!
[/span4][span8] The recipe tagged was for Marinated Trout and Cucumber Tarts.  I have to say when I opened the book I wasn’t all that excited to make these – they involved baking which we all know is not my favorite.
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dough ball
dough ball
[/span4][span8] To start off with I made the dough for the bottom of the tarts.  I mixed flour with a pinch of salt and added cold cubed butter.  I mixed with  my hands until it resembled bread crumbs.  Then I stirred in one lightly beaten egg.  Once combined I gathered into a ball, wrapped in plastic wrap and refrigerated for 30 minutes.
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kind of a crumbly mess
kind of a crumbly mess
[/span4][span8] Next I rolled the dough out as best I could – the consistency wasn’t great.
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[/span4][span8] And cut out small circles which were placed in greased tart tins. (My mom assisted in this part, getting a circle to stay a circle when transferring to a tin was no easy task).
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still look pretty messy!
still look pretty messy!
[/span4][span8] Those were placed in the oven for 8 minutes until they lightly browned.
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[/span4][span8] When it came close to the time to serve I sliced trout fillet into thin strips. (the recipe recommended freezing the trout for an hour before doing this).
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curing
curing
[/span4][span8] Then I let the fish cure at room temperature for 20 minutes in a lemon juice/olive oil mixture.
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all mixed
all mixed
[/span4][span8] Once cured (when the fish turns opaque) I drained the liquid and then mixed in cucumber and green onion. I seasoned with salt.
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ready to serve
ready to serve
[/span4][span8] To serve I took one pastry piece and topped it with a spinach leave. Then a scoop of the trout mixture and sprig of dill.
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The Verdict:  Kind of mixed reviews…I like the trout but didn’t care for the pastry.  We brought the tarts to the neighbor’s house for his birthday party (which we found out our neighbor has the same birthday as my brother Roger – who turned 30 this year!!)  Some seemed to really like the tarts while others didn’t say much about them.  If anyone would like the recipe please let me know in the comments.

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