Trout Tartlets

Created by: Charlotte Rogers

24 ready made tartlets

For the smoked trout filling
150g Ritchie's smoked trout fillets
200g cream cheese
Juice of 1 lemon
Salt and black pepper

For the smoked salmon filling
200g Ritchie's smoked salmon, sliced
24 pickled cucumber slices
Dill, chives or fish roe/caviar, to serve

Easy to prepare but will be appreciated by your guests using our award winning smoked trout AND oak smoked salmon! 

Ready in 30 minutes.  

24 Servings


1 Break up the smoked trout into pieces. Blend with the cream cheese until smooth in a processor. Stop and scrape down the sides as necessary.

2 Add the juice of up to half a lemon and blend. Taste and add more lemon juice/salt and pepper to taste. Transfer to the fridge to firm up while you are preparing the smoked salmon and cucumber tartlets.

3 Separate the pickled cucumber slices and dry them carefully on a paper towel. Lay out the smoked salmon and cucumber slices on a chopping board. Using a pastry cutter small enough to cut discs to fit in the cases, stamp out 24 discs of smoked salmon and 24 circles of pickled cucumber. Line the tartlet shells first with the smoked salmon discs then the pickled cucumber. Fill up the shells with the smoked trout filling. Top with a decoration of your choice.


Credit: John Platt