Nordic shrimps and smoked trout tartlets

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


  • 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
LeeksFind our bag in yourlocal grocery store

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  • 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).

Chef's notes

This dish may be kept frozen up to 3 months.