1/2 whole smoked trout, skin and bones discarded, flesh flaked
Cut puff pastry into 16 squares before it thaws fully, transfer squares to a baking paper lined oven tray
Combine ricotta, basil and lemon zest until smooth and season with salt and pepper. Add milk if the mixture seems a little dry and crumbly
Spread ricotta mixture over pastry pieces, leaving a narrow border. Top each with 2 slices tomato
Bake at 220°C for 10-12 minutes or until puffed, golden and cooked through
Meanwhile, pat capers dry with paper towel. Heat oil in a small saucepan over medium-high heat, add capers and fry for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel
Top tartlets with flaked trout, capers and extra basil. Serve warm or at room temperature
