Prepare the tart cases up to 2 days ahead and store in an airtight container.
ingredients
makes 20
3/4 pound ocean trout fillet
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
1/2 small Lebanese cucumber, finely chopped
2 scallions, finely sliced
1 tablespoon chopped fresh dill or chervil
20 baby English spinach leaves
1 cup All purpose flour
2 tablespoons grated Parmesan
1/3 cup chilled butter, cubed
1 egg. lightly beaten
method
1. Remove the skin from the trout, then, using kitchen tweezers, remove the bones. Freeze the fish in plastic wrap for 1 hour. Whisk the lemon juice and oil in a bowl. Cut the fish into strips about 1 1/4 x 1/2 inch and add to the lemon juice marinade. Cover and set aside at room temperature for 20 minutes, or until the fish turns opaque (in summer, refrigerate, the process will take a little longer). Drain off most of the marinade, leaving just enough to moisten the fish. Add the cucumber, scallion, dill or chervil, and season with salt and black pepper.
2. While the fish is marinating, sift the flour and a pinch of salt into a large bowl and add the Parmesan and butter. Rub in with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add the egg and stir in with a flat-bladed knife until the mixture comes together in beads. Turn onto a lightly floured surface and gather into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to hot 210°C (415°F). Lightly grease two 12-hole round-based patty tins.
4. Roll out the pastry to about 1/8 inch thick and cut 3 inch rounds to line 20 holes. Prick the pastry lightly with a fork and bake for 8 — 10 minutes, or until golden.
5. Remove from the tins and set aside to cool. Place a spinach leaf in each tart case and top with 1 level tablespoon of filling. Serve at once.
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