Prepare the trout: bone it carefully and wash it well. Steam it and skin it (double check for any leftover bones). Once it has cooled down, cut up the flesh and add it to the smoked trout, the soft white unsalted cheese and ½ egg. It would be better to use a blender, to obtain a very fine mixture, or a meat grinder with small holes.
For the pastry, work all the ingredients (1 and ½ eggs) and leave to rest for at least ½ hour in cling film or under a damp towel.
Roll the dough out very thinly and cut it with a round pastry cutter. Put a little of the filling in the centre and close as to form the cappelletti.
For the purée soup, slice the leek and dice the potato. Brown with a knob of butter, cover with vegetable stock and cook until almost soggy. Keep a little broth aside (in case you need to dilute the purée soup that needs to be creamy and not watery) and blend everything with a hand-held mixer. Add the chopped dill.
Boil the Cappelletti for a few minutes in hot boiling water and brown them in a pan with a knob of melted butter. Arrange them on a plate on top of the purée soup and serve with ground pepper.
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