Hot Smoked Trout, Spinach & Horseradish Soufflé Tart

To keep my smoked trout as juicy as possible I decided that on this occasion I would keep the fish whole, after all, there has to be a good reason why Arbroath Smokies and kippers aren’t filleted before smoking! A little more of a fiddle to remove the flesh afterwards but I think it was worth it writes Sandra Tate…

Full Recipe