Trout Cake

For the trout tart, knead a shortcrust pastry from the pastry ingredients. Preheat the oven to 190 °C top and bottom heat. Roll out the short pastry on a floured surface and place it in a cake springform pan (260 mm ø). Flatten the dough a bit and raise the edge two centimeters to keep the filling inside the dough. Prick the dough more often with a fork.

Mix horseradish and sour cream and spread on the dough. Tear the trout fillets a tiny bit and place on top of the cream mixture. In a mixing bowl, mix flour, eggs, milk, cream, herbs and spices and pour this sauce over the trout pieces.

Bake the trout tart for about 55 minutes.

Preparation Tip:

Serve with trout tart grated horseradish and spicy pickled pumpkin compote.

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