Ocean Trout Crisp Brick Pastry Cigar - Chef Recipe by Matt Haigh

Ingredients

Makes 10

Brick pastry cannelloni:

200g brick pastry, available at supermarkets

Ocean trout tartare:

200g skinless ocean trout, cut into 2cm cubes
1 shallot, finely chopped
1/2 lemon, zest and juice
1 tsp baby capers, chopped
1 tsp chives, chopped
1 tsp parsley, chopped
1 tsp olive oil
Salt and pepper

To finish:

3 tsp Yarra Valley caviar
2 Tbs mayonnaise
1/2 bunch chives, chopped
1 punnet baby celery leaf

Method

Brick pastry cannelloni:

To make brick pastry shells, cut the sheets in strips 5cm wide. Lightly brush the strip with butter and roll around a cannelloni tube.

Deep fry until golden brown.

Ocean trout tartare:

As about to serve, mix all ingredients together in a clean bowl, with a spoon. Season to taste.

To finish:

Carefully spoon the trout mix into the brick pastry cigars. Dip each end into the chopped chives.

Pipe a small amount of mayonnaise onto a platter and place the filled cigar onto the dot. This stops the cigar from rolling on the plate.

On top of each cigar, pipe two dots of mayonnaise and then spoon the Yarra Valley caviar in between. Finish with a sprig of baby celery leaf.

Credits: Peter Rowland

Photo Credits: Peter Rowland