Serves 6-8
400 g puff pastry
1 egg, whisked
100 g smoked trout ribbons
2 radishes, thinly sliced
15 ml (1 tablespoon) capers
micro herbs, to finish
Crème Fraiche Filling
250 g crème fraiche
zest of 1 lemon
15 ml lemon juice
a handful of dill, finely chopped
salt and freshly ground black pepper
Quick Pickle
1 small red onion, thinly sliced into half moons
5 ml pink peppercorns
60 ml La Motte Reserve Cap Classique
45 ml apple cider vinegar
5 ml castor sugar
2.5 ml sea salt flakes
Preheat the oven to 200 C. Line a baking sheet with parchment paper.
On a lightly floured surface, roll the pastry out slightly and trim to neaten the edges.
Score a 3 cm edge all around. Prick the base with a fork. Bake for 25 - 30 minutes or until golden. Remove from the oven and press down the centre of the pastry.
In the meanwhile, make the quick pickle. In a bowl, combine all the ingredients, then set aside for 25 minutes.
For the filling, combine the crème fraiche, lemon zest, lemon juice and dill in a bowl. Season lightly with salt and black pepper.
Allow the pastry to cool for 10 minutes before spreading the filling into the hollowed base. Top with trout ribbons, capers, micro herbs and radishes.
Finish with the onion pickle and serve immediately with chilled La Motte Reserve Cap Classique.
