These creamy and filling tarts are made with smoked fish. I used a store bought pastry dough for this one.
I opted to make half with smoked salmon and half with smoked trout. The two are visually indistinguishable. To help my guests discern one from the other, I garnished the trout fish tarts with some fresh sage. Both were delicious. Next time I would make the pastry rounds slightly smaller.
Fans of whitefish salad would love these.
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