Chef's Recipes

Smoked trout and fennel tart

Australian Gourmet Traveller recipe for smoked trout and fennel tart by Rodney Dunn.

By Rodney Dunn
  • Serves 8
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Smoked trout and fennel tart


  • 1 baby fennel bulb
  • 1 tbsp lemon juice
  • 250 gm smoked trout or salmon
Savoury shortcrust pastry
  • 250 gm plain flour
  • 125 gm cold unsalted butter, diced
  • 90 ml milk
  • 1 egg, beaten
  • 500 ml cream
  • 200 ml milk
  • 8 eggs


  • 1
    For savoury shortcrust pastry, combine flour, butter and ¾ tsp fine sea salt in a large bowl. Using your fingertips, rub in butter until the mixture resembles breadcrumbs, then add milk and gently mix to form a dough. Flatten into a disc, wrap in plastic wrap and refrigerate for an hour.
  • 2
    On a clean, lightly floured workbench, roll out pastry to 5mm thick and line a 22cm round flan tin, gently easing pastry into base and edges. Using a sharp knife, trim excess pastry, then refrigerate pastry shell for 30 minutes.
  • 3
    Preheat oven to 180C. Line pastry shell with baking paper and fill with pastry weights or dried beans, then blind-bake for 15 minutes. Remove baking paper and pastry weights, then return pastry shell to oven and cook for a further 5-10 minutes or until golden. Brush inside of pastry shell with beaten egg and return to oven for 5 minutes. Remove and reduce oven to 150C.
  • 4
    For filling, whisk together cream, milk, eggs and 1 tsp fine sea salt in a bowl. Pour into pastry shell and bake for 35-40 minutes or until just set.
  • 5
    Using a mandolin, thinly slice fennel and place in a bowl, then toss with lemon juice. Arrange smoked trout or salmon over tart, scatter fennel over and serve.


Drink Suggestion: Grassy Spanish verdejo. Drink suggestion by Max Allen