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Trout and Cucumber Tart (makes 15 Units) |
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| 250 ml all purpose flour | 30 ml parmesan grated | | 75 g butter | 1 egg |
Mix the flour, parmesan and the butter with a food processor until it is in small crumbs. Add the egg and mix for an additional 15 seconds. | | Using your hands, form this mixture into a nice smooth ball. You do not want it to be too dry. If the mixture crumbles add water, little by little, untill you get the perfect consistency. | | Place in the fridge for 30 minutes. | | Roll your dough on a floured surface. The dough should be not thicker then 3 ml. Cut into circles that are 3 inches round and form into cups. Baked at 415ºF until they are golden. This should take about 10 min. | | Cool down and reserve. | |
| 300 g fresh trout skinless cut in small pieces about 1 inch by 1/2 inch. | | 50 ml lemon juice | | 60 ml of English cucumber slice the same size then the fish | | 30 ml olive oil | | 15 ml green onion sliced | | 15 ml fresh dill chopped | | 15 baby spinach leaves | | salt and pepper |
Marinate the fish for 20 minutes with the lemon juice and the oil at room temperature. | | After 20 minutes mix the fish, cut cucumber, sliced green onion and the chopped dill together. | | Place a baby spinach leaf in each tart. | | Drain most the juice from the fish mix, but not all of it. | | Spoon the mixture on top of the baby leaf (not more then 30 minutes before the service). If you are doing this recipe head of time, keep the filling in the fridge till you need it. | | Serve asnd Enjoy! |
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