Nordic shrimps and smoked trout tartlets

Name: Nordic shrimps and smoked trout tartlets
Cook time: 35 min
Total time: 20 min
Yield: 6 tartlets of 15 cm (6 inches)
Cuisine: Appetizers
Ingredients: 500 g of shortcrust dough; 15 ml (1 tablespoon) of butter; 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks; 3 eggs; 500 ml (2 cups) of 10% coffee cream; 45 ml (3 tablespoons) of chopped fresh dill; Pepper up to taste; 300 g (500 ml) of thawed nordic shrimps; 1 package of minced smoked trout of 120 g

Author: 5/15

Tartelettes aux crevettes nordiques et la à truite fumée

Preparation	20
Baking	35
Portions	6 tartlets of 15 cm (6 inches)
Freezing	Yes

Ingredients

Preparation

Ingredients

500 g of shortcrust dough
15 ml (1 tablespoon) of butter
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
3 eggs
500 ml (2 cups) of 10% coffee cream
45 ml (3 tablespoons) of chopped fresh dill
Pepper up to taste
300 g (500 ml) of thawed nordic shrimps
1 package of minced smoked trout of 120 g

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Preparation

Preheat oven at 350°F (180°C). Divide dough into six balls. Over a lightly floured suface, lay down each ball into a circle of 20 cm (8 inches) of diameter. Liner dough into aluminium pie plates of 15 cm (6 inches).
Set aside at fresh. In a pan, melt butter at medium heat. Cook sliced leeks for 2 to 3 minutes. In a bowl, whisk eggs with cream and dill. Pepper. Add leeks, shrimps and smoked trout. Divide the preparation into tartlets.
Oven bake 35 minutes, until the preparation is firm in its center.
Froze. Warm over a grill, then cool down in the refrigerator. Cover each tartlets with aluminium paper. Split up into freezing bags. Remove air and seal.
Thaw. Remove aluminium paper and thaw 30 minutes at room temperature.
Warm up tartlets for 25 to 30 minutes in a preheat oven at 400°F (205°C).