Smoked Trout Wellington Bites
A while ago, I was very happy to receive a sample of products from the Goatsbridge Trout Farm. All I was asked in return was to come up with a couple of recipes and some decent photos of the finish dishes. My recipes have been hosted here and here . I feel I’ve done very well out of the deal as their trout is absolutely beautiful. The first two recipes were twists of recipes already on this blog but I decided to try something brand new yesterday. It worked out quite well and I’ll definitely be doing those again! Here’s how to make them.
This cost me very little as, as per above, the trout was free and I had the pastry in the freezer. The mushrooms were €0.49 in Lidl or Aldi.
1/2 sheet of shortcrust pastry; 4 slices of smoked trout; 1 small punnet of mushrooms; 1/2 lemon; 1 table spoon of garlic butter; 1 handful of fresh herbs (I used basil); 2 tablespoons of sour cream; 1 egg yolk.
Cut your mushrooms in tiny cubes. And by tiny, I mean itsy bitsy. The tinier the better. Fry them off gently in garlic butter (I always have some knocking in the freezer), the juice of half the lemon and lots or fresh basil. Once they are fully cooked, remove them from the heat, let them cool right down and mix the sour cream into them. Season to taste. Take your half sheet of pastry and cut it into 4 rectangles. Spoon the mushroom and a slice of trout in the middle of each rectangle. Close them over and press a fork along the edges to close them up. Brush some egg yolk on top for colour and slice them on top to let the steam out. They will now look like this:
Place in the oven (preheated to 180 C / gas mark 5) and leave them for 25 minutes or until they are nice and golden.