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
Foodie with a Life - Smoked Trout Mousse
Ingredients:
1 baguette, sliced to ½ pieces
½ cup olive oil
1 -- 8 oz package cream cheese, room temperature (ish)
2 tbsp 2% Greek yogurt
1-2 lemons, juiced
zest of 1 lemon
½ tsp pepper
½ tsp salt
2 -- 4 oz cans smoked trout, drained of oil
cayenne pepper
¼ cup chives + more to garnish
Directions:
1. Cut cream cheese into 1 squares, add to food processor with yogurt, juice of 1 lemon, lemon zest, pepper and salt. Blend until smooth. Taste and adjust lemon juice if necessary -- you want this to be bright and tangy! Add more lemon juice if it's not where you want it to be.
2. Add trout and a few pinches of cayenne, blend until smooth. Add chopped chives at the end and whirl a few times to combine with trout mixture.
3. Using a sandwich size ziplock bag, fold down the top (about 2) and spoon trout mixture into bag. Close bag but leave it a little open at the top; smooth trout mousse towards one of the bottom corners away from sealed side. Seal bag completely; refrigerate for 30 minutes so flavors can meld. Trout mousse can be made up to one day in advance at this point.
30 Minutes before your ready to serve...
4. Preheat oven to 375*F, brush one side of baguette slices with olive oil, arrange in a single layer on baking sheet and bake 8-10 minutes.
5. Cut one of the corner of ziplock where the mousse has gathered. Pipe mousse onto oiled side of toast. Repeat until all toasts have mousse. Sprinkle more chives to garnish and serve.
For more recipes visit:
foodiewithalife.com
???? 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
30-minute creamy trout pasta
This is a speedy dinner that you can throw together in no time. Sear the trout until the skin is crispy, but the fish is still tender and flaky.
Find the full recipe here:
Smoked Trout & Chive Tart | EG13 Ep85
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
FINNISH SMOKED SALMON FISH TART (KALAPIIRAKKA) RECIPE - EASY TO MAKE | INTHEKITCHENWITHELISA
Hi lovelies, it has been a long time since I last shared a Finnish recipe and since you guys seem to really love them, I decided to come back to those recipes and start sharing new ones. Today I want to share with you an easy to make savory tart recipe (which we call pie in Finland, but I guess tart decribes it better in English) for a Finnish smoked salmon fish tart or as we call it in Finland, Kalapiirakka???? This tart tastes a bit like a quiche,but the base of this tart is much faster and easier to make than the one for a quiche. If you like this recipe, please let me know in the comments below and I will be making more variations of this Finnish style savory tart. Details on the recipe below????????????Happy Baking darlings!????
RECIPE:
For the base:
100g butter
1 egg
100g flour
30g oats
1tsp baking powder
For the filling:
1 pack of cold smoked salmon (200g)
1/2 red bell pepper
1 small onion
1/3 bunch of fresh dill
100g feta cheese
400g sour cream
3 eggs
black pepper
I use a 26cm pie form for this tart.
Bake the fish tart in 175 C at the bottom half of the oven for 45 minutes. Let cool completely before serving. You can also cool the tart in the fridge until serving. Before serving warm up the tart slices in a microwave in 600W for a maximum 1 minute.
Preparation instructions in the video.
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