To prepare the shortcrust pastry:
Mix the flour and salt in a bowl.
Add the butter and rub the mixture together with your fingertips until it resembles coarse breadcrumbs.
Gradually add the cold water, mixing until a dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
To prepare the filling:
In a bowl, combine the cream cheese and crème fraîche until smooth.
Add the smoked trout pieces, chopped dill, and lemon zest. Season with salt and pepper to taste.
Gently mix until all the ingredients are well combined.
Prepare the tartlets:
