Trout Cake

A great fish recipe to make yourself:

Knead a shortcrust pastry from the dough ingredients. Preheat the oven to 190 °C top and bottom heat. Roll out the shortcrust pastry on a floured surface and place it in a cake springform pan (26 cm ø). Press the dough a little bit smooth and raise the edge about two centimeters, so that the filling then stays inside the dough. Prick the dough a few times with a fork.

Mix sour cream or crème fraiche and horseradish and spread on the dough. Cut the trout fillets into small pieces and place them on the sour cream mixture. Mix flour, eggs, milk, whipped cream, spices and kitchen herbs in a wide bowl and pour over the trout pieces. Bake the trout tart for about 55 minutes.

Tip: The tart tastes good cooled and warm. It goes well with a little grated horseradish and spicy pumpkin compote. Instead of trout fillets you can also use smoked salmon.

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