The bread cases can be made 2 days ahead and stored in an airtight container.
ingredients
makes 34
1 loaf sliced white bread, crusts removed
1/4 cup butter, melted
1 smoked trout 10 ounce, skinned and boned
1 tablespoon chopped fresh chives
1/4 cup mayonnaise
2 scallions, finely chopped
1 teaspoon horseradish cream
1 teaspoon seeded mustard
black olives, pitted and cut into strips, to garnish
method
1. Preheat the oven to very slow 120°C (250°F). Flatten the bread slices with a rolling pin, cut 3 inch rounds with a cutter, then brush both sides with butter. Press into two 12 hole round-based patty tins. Bake for 10 minutes, or until crisp. Cool. Repeat to use all the bread.
2. Place the trout in a bowl and break the flesh into small pieces with a fork. Add the chives, mayonnaise, scallion, horseradish cream and mustard. Season with salt and pepper; mix well.
3. Spoon the filling into the tartlet cases, garnish with strips of olives and serve immediately.
