Smoked Trout Tartlets
From EatingWell: May/June 1993
This creamy trout and cucumber filling contrasts with the pleasant crunch of the tartlet shell.
Phyllo Tartlet Shells
- 1 large egg white
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 8 sheets phyllo dough (14x18 inches)
Smoked Trout Filling
- 2 8-ounce packages reduced-fat cream cheese (Neufchâtel)
- 8 ounces smoked trout (about 2 fillets), skin and pin bones removed
- 1/3 cup chopped scallions (2 scallions)
- 4 teaspoons well-drained prepared horseradish
- 1 cup shredded cucumber
- To make phyllo tartlet shells: Preheat oven to 325°F. Lightly coat 2 mini-muffin pans with cooking spray.
- Whisk together egg white, oil and salt in a small bowl.
- 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 with the egg-white mixture.
- Cut the dough into 4 strips lengthwise and 6 strips crosswise with a knife, making 24 squares. Press squares into the prepared muffin cups and bake until golden brown and crisp, 8 to 12 minutes. Transfer the tartlets to a rack and let cool. Repeat the procedure with the remaining 4 sheets of phyllo and egg-white mixture.
- To make smoked trout filling: Combine cream cheese and smoked trout in a food processor; 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.)
- Shortly before serving, spoon or pipe about 1 heaping teaspoon of filling into each tartlet shell and garnish with shredded cucumber.
Tips & Notes
- Make Ahead Tip: Store the baked tartlet shells (Steps 1-4) in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Cover and refrigerate the filling (Step 5) for up to 2 days.
Per tartlet: 49 calories; 3 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 3 g carbohydrates; 3 g protein; 0 g fiber; 63 mg sodium; 52 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 lean meat, 1 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- May/June 1993