Smoked Trout Tartlets

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.