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Brussels sprout tart with smoked mackerel

updated

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Ingredients for 6 servings:

  • 1 kg Brussels sprouts, also frozen
  • 2 m.-sized fish(s) (mackerel), smoked
  • 2 packs of puff pastry, frozen
  • 250 g sour cream
  • 6 eggs
  • salt and pepper
  • Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

for a 28cm springform pan

Thaw the puff pastry. Butter a springform pan and line it with the puff pastry. Prick the puff pastry several times with a fork. Cook the Brussels sprouts for 5 minutes, then fill the pan with the boned and shredded mackerel fillets. Whisk the eggs and sour cream, season with salt and pepper, and pour over the filling. Decorate with the remaining puff pastry and bake in a preheated oven at 200°C (400°F) for about 60 minutes. Serve with a mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Brussels sprout tart with smoked mackerel