This lovely recipe takes its influence from Morocco and North African cuisine. Brik pastry is used throughout the area to make delicious savoury pastries, often served as road-side and market snacks.
If you cannot find Brik pastry then spring roll pastry works just as well, or even use a couple of layers of filo at a pinch. Once you get the hang of putting these together they are a quick, easy recipe to try with our tasty hot smoked trout.
Makes 4 pastries
- 1 packet of RR. Spink & Sons Kiln Roast Trout
- 4 sheets of Brik pastry
- 4 free range eggs
- handful of flat leaf parsley, finely chopped
- 4 spring onions, finely chopped
- 1 tsp of cumin seeds
- 70g of feta cheese
- salt and freshly ground black pepper
- 1 tbsp of olive oil to fry
- Greek yogurt and sumac to serve
Mix the kiln roast smoked trout, spring onions, cumin seeds, parsley, and crumbled feta into a bowl, and season with salt and black pepper.
Place the Brik pastry onto a flat surface and spoon a ¼ of the fish mix into bottom corner of the pastry.
Crack one egg on top of the mix and carefully wrap by folding in the outer corners, like you would a spring roll.
Heat a large, non-stick pan over a medium heat and add the olive oil.
Cook the pastries for 3 minutes on each side until crisp. The white of the egg should be cooked but the yolks still runny.
Serve with some Greek yogurt sprinkled with sumac on the side.