Pea and smoked trout tart

Turn some smoked trout, a packet of puff pasty and a couple of greens into a nutritious, tasty and fast weeknight meal.

Recipe «Pea and smoked trout tart» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 375g block frozen puff pastry, thawed, 1 1/2 cups frozen peas, 2 cups fresh ricotta, Grated zest of 1 lemon, plus 1 tbsp juice, 2 x 100g pkt lemon pepper smoked trout , 1 cup snow pea sprouts, ends trimmed, 2 tbsp olive oil .

Ingredients:

• 375g block frozen puff pastry, thawed 
• 1 1/2 cups frozen peas 
• 2 cups fresh ricotta 
• Grated zest of 1 lemon, plus 1 tbsp juice 
• 2 x 100g pkt lemon pepper smoked trout 
• 1 cup snow pea sprouts, ends trimmed 
• 2 tbsp olive oil 

Instructions

1. Preheat the oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface to a 16cm x 30cm rectangle. Place on tray, then bake for 10 minutes until pastry is puffed. Top with more paper and another tray, then bake pastry for a further 10 minutes until golden and crisp. Cool.
2. Meanwhile, cook peas for 2-3 minutes in boiling salted water. Refresh in cold water, drain, then blend to a chunky puree in a processor with ricotta and zest. Season the mixture.
3. Whisk the oil with the lemon juice, salt and pepper in a bowl.
4. When ready to serve, spread the ricotta mixture over the pastry, flake over the trout and scatter with sprouts. Drizzle with the dressing and serve immediately.