120g cold butter
300g hot-smoked trout (flaked) or 200g hot-smoked trout (flaked) & 100g cold-smoked trout (cut into small pieces)
2 Apples (peeled and finely sliced)
2-3 Leeks (washed and cut into slices)
Salt & pepper to taste
1 Tbsp butter
Mix all ingredients together and cool in fridge for 30 min.
Roll out the dough and push into a 26 cm pie form.
Blind bake at 200 C for 15 min.
Braise the apples (roughly 2 min) and put to the side.
Cook the leeks in same pan as the apples (roughly 5 min), once cooked, remove from heat and add the trout.
Combine cream, eggs and salt and pepper.
Spread the trout and leeks onto the pie crust and then pour over the cream and egg mixture.
Lay out the apple slices in a nice circle on top.
Bake for 30 min in preheated oven at 180 degrees C.
Serve with a fresh green salad.