Ingredients
- 1 roll of shortcrust pastry
- 1 egg beaten with a little milk
- 150g Greek yogurt
- Half a cucumber, peeled, grated and liquid squeezed out
- 1 small clove of garlic, crushed
- Some fresh chopped dill and more to garnish
- 1tsp mint sauce
- A squeeze of lemon
- 200g sliced smoked trout (or smoked salmon)
- 1 jar of trout roe (optional, but lovely)
1 Set the oven to 200 degrees.
2 Unfurl the pastry; it’s easier when it’s not too cold.
3 Lay the parchment on a baking tray with the pastry on top.
4 Crimp the edges of the tart, then brush the pastry lightly with the egg wash.
5 Pierce the pastry with a fork a dozen times.
6 Bake for 20 minutes until crisp and golden, then allow to cool.
7 In a bowl mix the yogurt with the cucumber, garlic, dill, mint sauce and a squeeze of lemon.
8 Drape the trout over the pastry and artfully blob the tzatziki, roe and remaining dill over the top.
