Smoked Trout Tartlets
This creamy trout and cucumber filling contrasts with the pleasant crunch of the tartlet shell.
Make Ahead Tip: Store the baked tartlet shells (Steps 1-4) in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Cover and refrigerate the filling (Step 5) for up to 2 days.
(for 3 tartlets): 1/2 starch, 1 lean meat, 1 fat