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Homemade Smoked Fish and Sweetcorn Tartlets photo

Smoked Fish and Sweetcorn Tartlets

These Smoked Fish and Sweetcorn Tartlets are a delightful treat! Quick to make and bursting with flavor, they're perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: International
Ingredients Equipment Method Notes

Ingredients
  

For the Tartlets:
  • 2 sheets shortcrust pastry
  • 4 oz smoked cod or smoked haddock
  • 1 tin sweetcorn (310g/11oz)
  • 3 fl oz heavy cream or thickened cream
  • 1 unit egg
  • 2 teaspoons horseradish sauce
  • 1 teaspoon fresh dill
  • to taste Salt and pepper

Equipment

  • Mixing bowl
  • Rolling Pin
  • Tartlet tins
  • Whisk
  • Oven

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 375°F (190°C) to ensure even baking.
  2. Step 2: Prepare the Pastry - Roll out the shortcrust pastry sheets on a lightly floured surface. Use a round cutter to cut out circles that fit into your tartlet tins.
  3. Step 3: Prepare the Filling - Flake the smoked fish into bite-sized pieces in a mixing bowl. Drain the sweetcorn and add it, then pour in the heavy cream, crack in the egg, and add horseradish sauce, dill, salt, and pepper. Mix until combined.
  4. Step 4: Fill the Pastry Cases - Spoon the filling into each pastry case, filling just below the rim.
  5. Step 5: Bake the Tartlets - Place the filled tartlet tins in the oven and bake for about 20-25 minutes until golden brown and set.
  6. Step 6: Cool and Serve - Remove from the oven to cool slightly, then serve warm or at room temperature.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat in the oven for a crispy texture before serving.
  • Freeze the pastry ahead of time for quick meal prep.