Jersey Royal & Asparagus Tartlets with Smoked Trout

Delicate and flavourful mini tartlets showcasing the best of Jersey's spring produce: creamy Jersey Royals, tender asparagus, and smoky trout.

Prep Time

20 minutes

Total Time

45 minutes

Calories

2650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.96/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

150gPlain Flour(For the pastry, substitute with gluten-free flour for a gluten-free option.)

£0.12

75gCold Unsalted Jersey Butter(Cut into small cubes.)

£0.85

3tbspIced Water(Add gradually until the dough comes together.)

PinchSalt(For the pastry)

£0.85

300gJersey Royal Potatoes(New potatoes, scrubbed and halved or quartered if large.)

£1.20

150gAsparagus Spears(Trimmed and cut into 2cm pieces.)

£1.75

150gSmoked Trout Fillets(Skin removed and flaked.)

£4.00

100mlJersey Milk(Full fat.)

£0.25

1Large Egg(Free-range.)

£0.30

50gGrated Jersey Cheese(Mature cheddar or similar. Optional.)

£0.90

1tbspFresh Chives(Finely chopped.)

£0.40

PinchSalt(To taste, for the filling.)

£0.85

PinchBlack Pepper(Freshly ground, to taste, for the filling.)

£0.01

Total Cost

£11.48

£0.96 per serving

Instructions

1.
**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.
2.
Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
3.
**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.
4.
**Prepare the Filling:** Preheat oven to 180°C (160°C Fan/Gas Mark 4).
5.
Roll out the pastry on a lightly floured surface to about 3mm thick.
6.
Using a cookie cutter or sharp knife, cut out circles slightly larger than the size of your tartlet tins or muffin tin holes.
7.
Gently press the pastry circles into the tins. Prick the bases with a fork.
8.
Blind bake the pastry cases for 10 minutes.
9.
While the pastry is blind baking, gently cook the asparagus in a pan of boiling water for 2 minutes, then drain.
10.
In a bowl, whisk together the Jersey milk, egg, salt, and pepper.
11.
Remove the pastry cases from the oven. Divide the cooked Jersey Royals, asparagus, and smoked trout evenly among the tartlet cases.
12.
Pour the milk and egg mixture over the filling. Sprinkle with grated Jersey cheese (if using).
13.
Bake for a further 15-20 minutes, or until the filling is set and the pastry is golden brown.
14.
Garnish with fresh chives before serving. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (85g)

2650 kcal / 11088 kJ

Carbs

200g

77% of RDA

Fat

155g

221% of RDA

Protein

115g

230% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

25 g

28% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

95 g

475% of RDA

Chef's Tips

For extra flavour, add a squeeze of lemon juice to the milk and egg mixture.

The tartlets can be made ahead of time and reheated gently before serving.

If the pastry starts to brown too quickly during baking, cover it loosely with foil.

Try adding other seasonal vegetables like peas or broad beans to the filling.

Substitute crème fraîche for Jersey milk for an even richer tartlet.

Cooking Equipment

Oven

Stove

12-hole Muffin Tin or Tartlet Tins

Saucepan

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavour, add a squeeze of lemon juice to the milk and egg mixture.

The tartlets can be made ahead of time and reheated gently before serving.

If the pastry starts to brown too quickly during baking, cover it loosely with foil.

Try adding other seasonal vegetables like peas or broad beans to the filling.

Substitute crème fraîche for Jersey milk for an even richer tartlet.

Jersey Royal & Asparagus Tartlets with Smoked Trout

Ingredients

Instructions