Pissaladière with Cold Smoked Trout

Pissaladière with Cold Smoked Trout

IMG_9106A French Riviera-inspired recipe that’s quick enough for a mid-week dinner and impressive enough for weekend entertaining.

Serves 4


  • 100g RR. Spink & Sons Cold Smoked Trout
  • 6 large onions, peeled and sliced
  • knob of butter
  • 2 tbsp olive oil
  • 1 free-range egg, beaten
  • few sprigs of fresh thyme
  • 100g olives of your choice
  • ground black pepper & salt
  • 1 pack ready to roll puff pastry
  • flour for dusting


Heat the butter and oil in a pan and add the onions.

Slowly cook on medium-low heat for around 25 – 30 minutes, until the onions are fully cooked. Move them around the pan to avoid burning. Season with a few fresh thyme leaves, salt and pepper to taste

Lightly flour a work surface and roll out the puff pastry. Score a 2 inch border around the rectangle, being careful not to cut right through.

Spread the slightly cooled onion mix evenly across the surface.

Cut the the cold smoked trout into thin strips and arrange across the pastry in a criss-cross fashion inside the score lines. Arrange the olives on top.

Brush the edges of the pastry with the egg wash.

Sprinkle with fresh thyme.

Bake in a pre-heated oven (220c/200 fan) for 15 minutes, or until the pastry is a golden brown colour.


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