This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
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.