Smoked Trout Upside Down Puff Pastry Pies

These upside down smoked trout pies make for a showstopping appetizer! Easy, delicious, smokey, and an absolute must try.

Makes 6 tarts/servings

INGREDIENTS

  • 1 Fisherfolk Smoked Trout Filet (The best there is!)

  • 6 Tbsp Cream cheese

  • 1 sheet Puff Pastry

  • 1 egg + 2 Tbsp water (For eggwash)

Swiss Chard and Mushroom (For 3 Tarts)

  • 1 cup Swiss Chard

  • 1/2 cup Mushrooms (sliced)

  • Black pepper to taste

Tomato, Basil and Red Onion (For 3 Tarts)

  • 1/2 cup Tomato (sliced)

  • 1/3 cup onion (thinly sliced)

  • 1/4 cup fresh Basil (chopped)

INSTRUCTIONS

  1. Preheat your oven to 400°F.

  2. Prepare your onion, tomato, chard, and mushrooms. Set aside for now.

  3. Slice the Fisherfolk smoked trout fillet into strips.

  4. Cut thawed puff pastry into 6 even pieces. Spread 1 Tbsp cream cheese onto the centre of each piece, leaving around a 1/2 inch gap around the edges.

  5. On a baking sheet lined with parchment paper, arrange your smoked trout strips and toppings in 6 seperate piles, placing the trout on the bottom.

  6. Lay each puff pastry sheet onto your piles, cream chesse side down. Crimp the edges with a fork.

  7. Whisk eggs and water to create an eggwash, and brush over each pie.

  8. Bake your pies at 400°F for 17-20 min until golden brown.

  9. Garnish tomato and olive pies with chopped basil, and chard and mushroom pies with freshly cracked black pepper.

Enjoy!

Cooking Notes:

  • In a hurry? Make this recipe even easier by using our smoked trout spread instead!

  • For our kitchen innovators, this recipe is highly customizable! Fill these pies with your favourite fish pairings.