Jersey Royal & Asparagus Tartlets with Smoked Trout

**Prepare the Pastry:** In a large bowl, rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Gradually add the iced water, mixing until the dough just comes together. Don't overwork it.

Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

**Cook the Potatoes:** While the dough is chilling, boil the Jersey Royal potatoes in salted water until tender, about 10-15 minutes. Drain well and set aside.

**Prepare the Filling:** Preheat oven to 180°C (160°C Fan/Gas Mark 4).

Roll out the pastry on a lightly floured surface to about 3mm thick.

Using a cookie cutter or sharp knife, cut out circles slightly larger than the size of your tartlet tins or muffin tin holes.

Gently press the pastry circles into the tins. Prick the bases with a fork.

Blind bake the pastry cases for 10 minutes.

While the pastry is blind baking, gently cook the asparagus in a pan of boiling water for 2 minutes, then drain.

In a bowl, whisk together the Jersey milk, egg, salt, and pepper.

Remove the pastry cases from the oven. Divide the cooked Jersey Royals, asparagus, and smoked trout evenly among the tartlet cases.

Pour the milk and egg mixture over the filling. Sprinkle with grated Jersey cheese (if using).

Bake for a further 15-20 minutes, or until the filling is set and the pastry is golden brown.

Garnish with fresh chives before serving. Serve warm or at room temperature.