Smoked Trout and Dill Tart

This tart is a wonderfully light option for lunch or dinner, and can even be adapted to make individual tartlets for picnics. For variety, try replacing the smoked trout with smoked salmon.


Serves 6-8

Preparation Time

Cook time

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  • Olive oil
  • 550g smoked trout fillets
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • 100g butter, melted
  • 4 sheets phyllo pastry
  • 5 – 6 sprigs fresh dill
  • 3 large eggs
  • 375ml cream

For the Phyllo Roses:

  • 1 sheet phyllo pastry
  • 15ml melted butter

To serve:

  • 250g crème fraîche


Pre-heat the oven to 180°C. Drizzle a little olive oil on a baking tray. Place the trout fillets skin-side down on the tray. Sprinkle with lemon juice and season with salt and pepper. Place in the oven and bake for 10 minutes. Remove and allow to cool. Remove the skin and break into chunks.

Grease a Le Creuset Heart-Shaped Pie Dish with melted butter. Brush one sheet of phyllo pastry with butter and line the dish. Repeat with two more sheets. Cut off any excess pastry. Arrange the trout in the dish and top with fresh dill sprigs.

Beat eggs and cream together and season with salt and pepper. Pour gently into the dish and bake for 30 – 45 minutes until the custard is set. Decorate with phyllo roses.

To make the Phyllo Roses:

Pre-heat the oven to 180°C. Brush phyllo sheets with butter and divide into four. Scrunch each square to resemble a rose shape and place on a baking tray. Bake until crisp and golden brown.