Smoked trout tart

Ingredients for 6 servings:

• 200 g flour
• 1 tsp sugar
• ½ tsp salt
• 1 egg yolk
• 20 g yeast, fresh
• 250 g smoked trout fillet(s)
• 4 eggs
• 200 g crème fraîche
• 6 tbsp whipped cream
• 1 bunch of dill
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Put the flour in a bowl and make a well in the center. Crumble the yeast and dissolve it with the sugar in 100 ml of lukewarm water. Pour it into the well. Sprinkle the salt onto the edge of the flour. Knead all ingredients into a smooth dough, cover, and let rise at room temperature until it has doubled in size (about 20 minutes). Then roll out the dough and line a tart pan with a diameter of about 30 cm. Press the edges down slightly. Mix the egg yolk with a little water and brush the dough with it. Let rise for another 15 minutes. For the filling, tear the trout fillets into small pieces, removing all bones. Using a hand mixer, thoroughly mix the trout fillets, eggs, crème fraîche, and cream. Season with pepper and a little salt. Chop the dill and stir in. Pour the mixture onto the dough base. Place on the lowest rack in an oven preheated to 225°C and bake for 25 minutes. Allow to cool slightly on a wire rack. Serve lukewarm. Tip: Garnish with dill sprigs, lemon slices, and caviar, if desired. (Tasty cold too!)