There are some lovely local smokehouses around Canberra. My favourite is Cypress Valley Gourmet Kitchen. They are based in Grenfell, but sell their wares at the Capital Region Farmers Market. Heavens, the smoked rainbow trout they do is good, and it’s always perfectly deboned, but still with the skin on (I love crisping up the skin to garnish whatever I’m cooking). I often like to make a smoked trout salad to take to work for lunch, but wanted to use it in something more substantial this weekend. Having heard all about Carême frozen pastries, when I finally got my hands on them, I too fell in love. This dish was inspired primarily by these two great ingredients that I wanted to partner with the Victorian asparagus I found at Choku Bai Jo, the beautiful baby Kipflers at market at present, the incredible free range eggs you can get if you arrive early enough, and Meredith Dairy’s marinated goats cheese that is a staple in my refrigerator.
|1||sheet||Carême frozen sour cream pastry|
|1/2||teaspoon||Ground pink peppercorns|
|20||grams||Meredith Dairy marinated goats cheese|
|120||gram (approx)||piece smoked trout, deboned|
|200||grams||baby Kipfler potatoes|
Preheat the oven to 200oC. Remove enough of the pastry to generously line a 20cm tart tin. Return the remaining pastry to the freezer. Allow pastry to defrost. Line your tart tin with the pastry ensuring you pinch the pastry off well above the edge of the tin because the pastry will shrink during cooking. Line pastry with baking paper and fill with lentils, rice or baking weights. Blind bake at 200 for approximately 20 minutes. Remove the baking weights and baking paper and return to the oven to crisp the pastry base.
Meanwhile, combine eggs, cream, peppercorns and fish stock, beating well. Remove a little of the egg mix and combine with corn flour, mix to dissolve and return to egg mixture and combine.
Wash, then boil the potatoes till tender. Drain and cut them into small wedges. Set aside.
Cut the asparagus stems into pieces approximately 3 cm long. Blanch very briefly in a little boiling water and drain immediately.
Remove the skin of the trout and flake the meat. Cut the chives into pieces approximately 3 cm long. Break the dill into small florets.
Remove the pastry case from the oven when beginning to golden. Arrange the trout, asparagus and potato pieces on the pastry case, ensuring the asparagus tips, some trout and some potato wedges are concentrated in the centre and sit higher than elsewhere. Crumble over a piece of marinated goats cheese. Arrange the dill and chives over the tart. Gently pour the egg mix over the tart, ensuring the mix doesn’t overflow the pastry case. Reduce the oven to 160oC and bake slowly till the filling sets (approximately 40 minutes). Remove from the tart tin and slice into four. Serve with cress dressed with lemon juice, olive oil and Dijon mustard.