Smoked Sea Trout and Leeks Baked in Tray Bread RecipeOrigin: Britain Period: Modern |
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A tray bread is effectively a pizza-like dough baked in a baking dish with a side so that it forms a container in which a deep quiche-like filling can be baked. Here the traditional tray bread is filled with a mix of leeks and smoked sea trout set in a savoury egg custard. Ingredients
1 batch tray bread 
Smoked Sea Trout and Leeks Baked in Tray Bread Preparation:Method:Prepare the tray bread according to the recipe and use to line a lightly-greased shallow, square, baking tin. In the meantime prepare the filling. Heat the oil in a frying pan, add the leeks and fry gently for about 5 minutes, or until well softened, but not browned. Take off the heat and set aside to cool. In a large bowl, combine the soured cream, milk and beaten eggs. Whisk gently to combine then stir in the basil leaves an season to combine (but take care with the salt, as the anchovies will be salty. Chop the anchovies and the sea trout then scatter along with the cooled leaks over the prepared dough. Pour over the egg mixture then transfer to an oven pre-heated to 190°C and bake for about 30 minutes, or until the dough is nicely golden and the leeks are just beginning to brown. Serve hot, cut into squares. |
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