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
Beautiful and Delicious Festive Snack. Cheese and Red Fish Tartlets. Cooking at home!!
Beautiful tartlets with cheese filling and a red fish rosette.
The recipe for tartlets is quite simple, but they look very beautiful and festive.
INGREDIENTS:
sand baskets - 10 pcs.
cheese - 100 g
slightly salted salmon - 50-100 g
salad yogurt - 2-3 tbsp. l.
boiled egg - 1 pc.
small cucumber - 1 pc.
dill - small bunch
garlic - 2 cloves
Music: bensound.com
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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SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE
#weekendatthecottage #partysnacks #smokedsalmontarts
Perfect for parties and get-togethers, enjoy these SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE.
Head HERE for the full recipe:
We’re often asked for suggestions on what to serve at parties, and thankfully we’re never short of ideas. Case in point, these SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE which are easy to make and super appetizing too!
Before sharing a few simple tips on making them, a reminder to check out our collection of PARTY SNACKS where you’ll find a number of other delicious recipes. Put a few together, call up your friends and next thing you know, party’s on!
Here’s why these SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE are always well received:
SHELL GAME
The foundation for these tarts are store-bought pastry shells. We really like how easy they are to use but the results are pretty impressive too. Prepare this recipe following the directions on the package and expect a tender, flakey surround for your tarts every time. Also not a bad idea to keep a box or two in your freezer as back-ups.
FILLER
All of the ingredients needed to make these party snacks are easy to find at your local grocery store. We used frozen smoked salmon that we thawed right before making the mini tarts as well as a pre-crumbled goat’s cheese. We wanted to make the process as simple as possible.
SKILLET WORKS
Adding a fresh veggie component into this tart mix gives them a really nice flavour kick. Sautéing the spinach and cherry tomatoes in butter with chopped green onions happens with minimal effort, and both the colour combo and flavours are divine!
ALL TOGETHER
Assembling the smoked salmon and sautéed veggies makes for quick work; these mini tarts get extra points for their relaxed vibe. One thing to keep in mind is to be generous. They’re more memorable when bursting with smoked salmon and sautéed veggie flavours.
CUSTARD CHEESE
Have just written the bit about the salmon and veggies, I better clarify something. These little tarts are also memorable thanks to the egg and cream cheese custard flavoured with Dijon. Topping the tarts with goat’s cheese is the icing on the cake, so to speak.
PARTY ON
As mentioned, bringing a tray of these gorgeous MINI TARTS WITH SMOKED SALMON AND GOAT’S CHEESE out of the oven will turn heads. The rich aromas and appetizing look of these tarts is captivating and everyone will want one (or six!)
Serve them straight away with other equally delicious things like our SMOKED TROUT DIP, our ASIAN MEATBALLS or our FESTIVE CHEESE BALL. If cocktails are in the mix (enjoyed responsibly, of course), try this TANQUERAY FLOR DE SEVILLA SPRITZ. Each and all are perfectly pleasing.
SMOKED SALMON MINI TARTS WITH GOAT'S CHEESE are a favourite!
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Smoked Trout & Fennel Pesto
This is how you trout!
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INGREDIENTS:
2- 1lb rainbow trout (pin-boned)
1 fennel bulb with tops
-Salt Cure
1/4 cup salt
2 tbsp sugar
2 tbsp chopped parsley
1 tbsp chopped thyme
1 tsp lemon zest
-Fennel Pesto
2 tbsp chopped capers
2 tbsp halved pinenuts
4 tbsp chopped fennel fronds
1 tsp sliced lemon peel
4 tbsp olive oil
Cracked black Peppe to taste
-Buttery Croutons
1 sliced toasted bread
2 tbsp butter
2 tsp chopped rosemary
Salt and pepper to taste
10 Dishes: Michael Anthony's Smoked Trout with Onions
The greenmarket specialist behind Gramercy Tavern shows us how to achieve maximum flavor with the simplest tools.
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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
10 Dishes: Michael Anthony's Smoked Trout with Onions from First We Feast.