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Smoked Trout Tartlets

May/June 1993

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This creamy trout and cucumber filling contrasts with the pleasant crunch of the tartlet shell.


Smoked Trout Tartlets

Makes: 48 appetizers

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Ingredients

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

Preparation

  1. To make phyllo tartlet shells: Preheat oven to 325°F. Lightly coat 2 mini-muffin pans with cooking spray.
  2. Whisk together egg white, oil and salt in a small bowl.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.

Nutrition

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


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Recipe Categories

Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
8 or more
Main Ingredient
Fish
Preparation/ Technique
Bake
Meal/Course
Appetizers
Type of Dish
Appetizer
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Publication
May/June 1993
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