280g Pepe saya creme fraiche
100g smoked trout
1 large dill pickle
2 small heirloom beetroots
3 stems of dill
4 stems watercress
4 table spoons Yarra Valley caviar
4 sheets of puff pastry
2 tsp Caraway seeds
Serves: 4 entrée size dishes
At Oakridge, we make a caraway croissant to go with our smoked trout and crème fraiche dish. This can be quiet complicated to make at home so we have substituted the croissant for a caraway puff pastry. Just as tasty!
Preheat your oven to 180.C degrees. Loosely roll your sheet of puff pastry into a cylinder. Using a serrated knife cut 2.5cm slices into the cylinder. Tuck the end of the pastry under the bottom of the cylinder and place it onto a lined baking tray. Make an egg wash using the milk, egg and a pinch of salt. Brush the pastry with the egg wash then sprinkle with caraway seeds.
Place a piece of baking paper on top of the cylinders and place another flat baking tray on top of this and then into the oven. Bake the pastry with the second tray on top for 8-9mins then remove the tray and finish baking till the pastry is golden and crisp, a further 5mins or so.
While the pasty is baking thinly slice the pickles, radish and beetroot, you may want to use a Japanese slicer for this.
To plate, place a generous spoon of the crème fraiche, flake the smoke trout over the crème fraiche then layer with the radish, pickles, beets, dill and water cress. Drizzle with a small amount of oil and serve with the caraway pastry