---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SMOKED TROUT TARTLETS
  Categories: Appetizers, Seafood
       Yield: 48 servings
  
 --------------------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.
  
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