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Smoked Trout Labneh Tart

Smoked Trout Labneh Tart with Fennel, Apple and Rocket

by Kai Ellmann

Labneh is a strained yoghurt, season plain Greek yoghurt with salt and pepper (add a little crushed garlic if you like) then place into a cheese cloth and hang in the fridge overnight to drain.

  • 1 Pampas Puff Pastry sheet
  • 1 Egg yolk
  • 120g Labneh or goats curd
  • ½ Smoked Trout By Kai (deboned and flaked around 200g)
  • 80g Fennel, julienne or shaved
  • ½ Pink lady apple, julienne
  • 25g Baby rocket
  • ½ Lemon, zest and juice
  • Salt and pepper to taste
  • Drizzle of extra virgin olive oil
  • Edible flowers
  • Cut one puff pastry sheet in half and stack on top of the other, press down gently.
  • With a sharp knife score 1 cm around the edge, brush the edge with egg yolk and bake until golden and crisp.
  • Once cooled, push in the centre and spread with labneh.
  • Top with smoked trout, fennel, apple and rocket.
  • Grate lemon zest over the top, drizzle with lemon juice, season with salt and pepper.
  • Finish with a drizzle of extra virgin olive oil and garnish with edible flowers.