How To make Smoked Trout Tartlets
PHYLLO TART SHELLS:
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
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.
How To make Smoked Trout Tartlets's Videos
Episode#2 Ottawa Cooks Cookbook Smoked Trout and Leek Tart By Absinthe Cafe - Patrick Garland
FAILURE ALERT - The second recipe in the Ottawa Cooks Cookbook was smoked trout and leek tart. Having no experience cooking tarts or pie crust, I messed this up a bunch of times and never really figured it out in the end. I pushed through, however, and the result wasn't terrible. Reading the recipe ahead of time, I wasn't a huge fan of the ingredients, but the smoked trout was subtle, and creme fresh and eggs give this dish a nice creamy texture. As for the preparation, the filling is nice and straightforward to make and hard to screw up. The tart, on the other hand, was a disaster for me. Bakers beware and good luck
Taste 8/10
Preparation Difficulty 5/10
Overall 8/10
Jus Create - Smoked Trout and Beetroot Quiche - Pastry Recipes from Jus-Rol™
Ideal for a casual lunch or summer al fresco dining, this delicious Quiche is made with Jus-Rol Shortcrust Pastry Sheets.
Find the full recipe for smoked trout and beetroot quiche here:
Chef Frank's Smoked Trout Pate
This is a dish I make for almost all the events in my life. It is beloved by most of my family & often requested. It is easy, quick & tasty.
Filming, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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Makes about 1 qt
8 oz/226 g smoked torut
8 oz/226 g cream cheese
juice of 1 lemon
1 small bunch chives
In the kitchen with Coates & Seely
Virginia Coates, head of private clients and events at Coates and Seely, pairs vibrant dishes with the Coates and Seely Brut Reserve & Rosé Brut.
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Smoked trout labneh tart - Goodman Fielder Food Service.
Smoked trout labneh tart - Goodman Fielder Food Service.
New and improved shared platters are hard to find. So, why not check out Chef Kai's golden, flavoursome smoked trout labneh tart. With the use of fresh produce, it's perfect for all time of year.
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