Smoked Trout Labneh Tart with Fennel, Apple and Rocket

New and improved shared platters are hard to find. So, why not check out Chef Kai’s golden, flavoursome smoked trout labneh tart. With the use of fresh produce, it’s perfect for all time of year.

Ingredients

Serves:

1 each Pampas Puff Pastry Sheets
1 each Egg (yolk)
120 g Labneh
200 g Smoked Trout (deboned and flaked)
80 g Fennel (julienne)
1/2 each Pink Lady Apple (julienne)
25 g Baby Rocket
1/2 each Lemon (zest and juice)
10 mL Extra Virgin Olive Oil

Method

Step 1:

Cut one Pampas Puff Pastry sheet in half and stack on top of the other, press down gently. With a sharp knife score one centimetre around the edge, brush the edge with egg yolk and bake until golden and crisp.

Chef is seen cutting the Pampas Puff Pastry

Image of the Pampas Puff Pastry going into the oven

Step 2:

Once cooled, push in the centre and spread with labneh – labneh is a strained yoghurt.

To make labneh:

Season plain Greek yoghurt with salt and pepper, then place into a cheese cloth and hang in the fridge overnight to drain.

The chef is seen pushing down the Pampas Puff Pastry

Step 3:

Top the yoghurt with smoked trout, fennel, apple and rocket.

How to smoke trout:

Give your fresh trout a quick wash and then put them into the brine for 24 hours in the fridge. Then, take them out of the brine and give them a good wash. Dry them off. Place fresh rosemary inside them. Lay them on the racks and place them into the smoker. It should take about an hour to smoke them.

Image of the smoke trout being added to the pastry

Step 4:

For plating, grate lemon zest over the top, squeeze with lemon juice, season with salt and pepper. Finish with a drizzle of extra virgin olive oil.

Image of the chef squeezing lemon juice over the tart

Image of the finished smoked trout labneh tart