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
Watercress, pea & hot smoked trout spaghetti recipe - Waitrose
- LOVE Life recipe for Waitrose. Food consultant Silvana Franco shows us how to make this trout spaghetti dish.
1 Cook the spaghetti in a large pan of boiling water for 8 minutes until tender, adding the peas for the last 2 minutes of cooking time.
2 Drain well and return to the pan. Add the crème fraîche, trout, watercress and chives. Toss together and serve swiftly.
For more LOVE Life recipes visit the Waitrose website at
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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Kitchen-
Food processor:
Silicone spatula:
8 inch Chef Knife:
Pepper cannon:
Mixing bowls:
Measuring cup:
Kitchen towels:
Sheet trays:
Induction cooktop:
Butane cooktop:
Butane:
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Dji Osmo 4:
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Microphone:
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Tripod:
C-stand:
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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
Smoked Trout Paté Recipe
Smoked Trout Paté Recipe
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 Tart Tree ????
On this first day of December, we are in full-Christmas mode. EVERYTHING is Christmas - even brunch! This trout salad is famous on the farm. It’s probably my most requested recipe, but making trout festive can be tricky. When I saw this set of cookie cutters, I knew this would be perfect!
????Pro tip: These can easily be made gluten free by cutting snowflakes from gluten free pita or white bread.
Ingredients
????Puff Pastry
????1 egg + 1 Tbsp water, whisked
Trout Spread:
????2 smoked trout filets, shredded
????1/4 c sour cream
????1/4 c mayo
????1 tsp fresh dill
????1 tsp fresh chives
????1 tsp cappers, chopped + a little juice
????Dash of white pepper
????Dash of onion and garlic powder
Equipment
???? Williams Sonoma Snowflake Kransekake Cookie Cutters
Instructions
????Preheat oven to 425°F.
????Cut 2 of each snowflake from puff pastry and brush tops with egg wash.
????Bake 10 minutes or until golden. Remove and let cool.
????Combine all trout spread ingredients and mix until thoroughly incorporated.
????Spread onto sandwiches and stack to form a tree, using a single center skewer for stability.
????Garnish with rosemary sprigs.
#holidayentertaining #holidayideas #christmastree #christmasdesserts #savorykransekake