Recipes > Croustades of Smoked Trout, Asparagus and Yorkshire Blue Cheese

Cheese Recipe Ingredients

• 6oz Yorkshire Blue Cheese
• 6 sheet of filo pastry
• 4oz melted butter
• 4 fillets of smoked trout
• 12 tips of cooked asparagus
• 6tbsp Greek yogurt
• 4 boiled quails eggs
• 2tbsp chopped chives

Cooking Instructions

1. Cut the filo pastry into 4 squares
2. Brush 4 x 4 inch tart tins with melted butter.
3. Line the tart tins with six squares of filo pastry, brushing each one with melted butter and placing them in a different angles leaving the excess overlapping the tart tin.
4. When all six are in cut the smoked trout fillets in three and place in the bottom.
5. Put in three tips of asparagus and the add 4oz of chopped Yorkshire Blue cheese.
6. Dribble with 2tbsp of yogurt.
7. Fold back over the filling the leaves of filo in a haphazard way and then sprinkle with melted butter.
8. Bake in the oven 190c for approx. 15-20 minutes.
9. Meanwhile chop the quail eggs, 2oz of Yorkshire Blue cheese and mix with the 4tbsp of yogurt and chives.
10. When the tart comes out of the oven leave to rest for 2 minutes.
11. Take from the moulds and spoon the yogurt mixture into the centre to serve.