INGREDIENTS
1 sheet butter puff pastry
1 whole smoked rainbow trout, skin and bones removed, lightly shredded
2 tablespoons crème fraiche
2 tablespoons salmon roe
Micro herbs & flowers to garnish
Crème fraiche
600ml thickened cream (35%)
2 tablespoon cultured buttermilk
METHOD
Crème fraiche
1. Pour cream and buttermilk into a jug and stir until fully combined.
2. Divide mixture into 4 x 125ml sterilised glass jars. Cover with jar lids until finger tight.
3. Place jars in a Perforated steam tray. Steam at 40°C for 5 hours.
4. Allow the crème fraiche to set in the refrigerator overnight.
Soured cream tart
1. Cut the puff pastry into approximately 4x4cm squares. Cut out 12 pieces and place onto a baking paper lined baking tray.
2. Place in the refrigerator to chill for 15 minutes. Pre-heat the oven on Fan Plus 190°C.
3. Place another sheet of baking paper on top of pastry and top with another baking tray to weigh down the pastry.
4. Bake in the oven on shelf position 2 for 10 minutes and then remove the top tray and paper. Return to the oven and bake for a further 3-5 minutes until the pastry is a golden and crisp.
5. Allow pastry to cool at room temperature.
To serve
1. Top pastry squares with half a teaspoon of crème fraiche followed by a piece of trout. Garnish with salmon roe, soft herbs and flowers.
Notes
• Live yoghurt can be substituted for cultured buttermilk to start the fermentation in the crème fraiche.
• Placing another Baking tray on top of the pastry prevents the puff from rising too much and provides a crisper result.
• Smoked trout can be substituted with hot smoked salmon, mackerel or other oily fish.
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
