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LOCATION: Recipes >> Entrée Pies >> Trout Tartlets

Print this Recipe    Trout Tartlets

(Servings: 48)

1 large egg white
2 tblsp olive oil
1/4 tsp salt
8 phyllo dough sheets (14x18")

2 pkg cream cheese, low-fat (8 oz)
1/2 lb trout fillets, smoked, skin and pin bones removed
1/3 cup scallions, chopped (2 scall
4 tsp horseradish, well drained
1 cup cucumber, shredded

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.

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.


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