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
Huon Ocean Trout and Spinach Tart with Soft Goats Cheese
Huon Ocean Trout and Spinach Tart with Soft Goats Cheese
Creamy but sharp. This tart will be a go to lunch, picnic or light dinner recipe.
Full recipe: huonaqua.com.au/recipes/trout-and-spinach-tart-with-soft-goats-cheese/
Smoked trout & Horseradish on Rye Canapes | Nisbets Recipes
Rich and indulgent flavours of a traditional British starter.
This canape combines the creamy tang of horseradish with the sweet, delicate flavour of smoked trout, sat on a crisp rye base.
Delicious and light, the 20 minutes of combined prep and cooking time means you can choose to mix and match this dish with some or all of our other canape recipes.
INGREDIENTS
Smoked trout (200g)
Horseradish x1 tbsp
One lemon
Fresh parsley (50g)
Caster sugar (45g)
Cream cheese x1 tbsp
Mexican marigold leaves to dress
For the rye discs
Fresh loaf of rye bread
A little olive oil/lemon oil
Salt & pepper
1.Cut the bread into 1cm thick slices and brush with a little olive or lemon oil
2.Sprinkle with salt and pepper to season and place in the oven at 200°c for seven minutes
3.Remove and allow to cool - this should take about an hour
4.To make the topping, pulse the smoked trout, horseradish, cream cheese, zest and juice of the lemon and fresh parsley in a food processor for about 30 seconds until mixed
5.Put some of the parlsey to one side for decoration later
6.Spoon the mixture into a piping bag and pipe onto the cooled rye bases
7.Dress with thinly sliced lemon rind and Mexican marigold leaves, the leftover parsley or dill
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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
Smoked Trout Paté Recipe
Smoked Trout Paté Recipe