Smoked trout tartlets
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Smoked trout tartlets
  Smoked    Trout    Appetizers    Seafood  
Last updated 6/12/2012 12:51:19 AM. Recipe ID 12879. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Smoked trout tartlets
 Categories: Appetizers, Seafood
      Yield: 48 servings
 
MMMMM---------------------PHYLLO TART SHELLS--------------------------
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      8    Phyllo dough sheets (14x18"

MMMMM--------------------SMOKED TROUT FILLING-------------------------
      2 pk Cream cheese, low-fat (8 oz)
    1/2 lb Trout fillets; smoked, skin
           --and pin bones removed
    1/3 c  Scallions; chopped (2 scall
      4 ts Horseradish; well drained
      1 c  Cucumber; shredded
 
      To make phyllo tartlet shells: Preheat oven to 325 degrees F.
  Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a
  small bowl, whisk together egg white, oil and salt.
      Lay a sheet of phyllo on a work surface and with a pastry brush,
  lightly coat it with the egg-white mixture. Lay a second sheet
  smoothly on top, taking care to line up the edges before setting the
  sheet down. (Once you set down the sheet, it cannot be moved.) Brush
  with the egg-white mixture and repeat with 1 more sheet. Lay a fourth
  sheet on top but do not brush it.
      With a knife, cut the dough into 4 strips lenghtwise and 5 strips
  crosswise, making 24 squares. Press squares into muffin cups and bake
  for 8 to 12 minutes, or until golden brown and crisp. Transfer the
  tartlets to a rack and let cool. Repeat the procedure with the
  remaining 4 sheets of phyllo and egg-white mixture. (The baked
  tartlet shells may be stored in a closed container at room
  temperature for 1 week or in the freezer for up to
        2    months.)
  
       To make smoked trout filling: In a food processor, combine cream
  cheese and smoked trout; process until fairly smooth. Add scallions
  and horseradish and pulse until just combined. (Alternatively, finely
  mince the smoked trout with a knife and combine with the cream
  cheese, scallion and horseradish in a small bowl.) (The smoked
  filling may be made ahead and refrigerated for up to 2 days.) Shortly
  before serving, spoon or pipe about 1 heaping tsp. of filling into
  each tartlet shell and garnish with shredded cucumber.
  
  50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
  sodium; 5 mg cholesterol.
  
  **"The rich, creamy filling contrasts with the pleasant crunch of the
  tartlet shell." ~-From Eating Well, May/June 1993.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 12879 (Apr 03, 2005)

[an error occurred while processing this directive]