Hot Smoked Ocean Trout, asparagus and ricotta tart
Our Hot Smoked Ocean Trout, asparagus and ricotta tarts are perfect for entertaining. Whether you need to impress your guests or you’re having a quiet night in with some friends this warming recipe will remove the fuss and bring the flavour.
Pre-heat the oven to 170°C. Cut the filo sheets into quarters. Place a square down and brush with a little oil. Top with another piece of filo and brush again. Do one more layer then lift off and place into a round individual flan tin. Continue until you have made 4.
Combine together the ricotta, eggs, parmesan, parsley and seasoning. Fill the filo moulds one third full and top with the asparagus spears and some of the ocean trout.
Place into the oven and bake until golden brown and set.
extra virgin olive oil
continental parsley (chopped)
Salt and pepper
Hot Smoked Ocean Trout (broken into small pieces)