Smoked Trout Appetizers
Shared by: Betty G.
BH&G Magazine Nov 97
Makes 48
½ of 17.25 oz Pkg(l sheet) Frozen puff pastry,thawed according to pkg directions
1 egg yolk
1 T. water
8 oz. Cooked smoked trout, skinned & flaked
½ c. dairy sour cream
1 T. lemon juice
1 T. grated horseradish
½ t. honey mustard
Fresh kill sprigs (optional)
2 oz. Fresh red and/or gold caviar or one 2 oz. Jar red or gold caviar
On a lightly floured surface, roll puff pastry sheet to a 14" square. Cut puff pastry into 2"
squares. Grease cups of 1 3/4" muffin pans; line with pastry squares, allowing corners to extend above cups. In a cup or small bowl, beat together egg yolk & water. Brush pastry cups with egg yolk mixture.
Bake in a 375 degree oven for 12-15 min. Or till golden brown. (Pastry will puff leaving
small indentations.)
Meanwhile, in a med. Mixing bowl or food processor bowl, combine smoked trout, sour cream, lemon juice, horseradish & honey mustard. Beat with an electric mixer or cover & process till almost smooth. Fit a pastry bag with large star tip & fill with smoked trout mixture. (Or fill a self-sealing plastic bag with mixture & snip 1/4" off one corner). Pipe filling on top of each pastry. Top each appetizer with sprig of dill, if desired. Spoon 1/8 tsp. Caviar onto each. Refrigerate till serving time.
Note: When using caviar from a jar, place in a tea strainer and rinse gently to remove excess salt & dye before using. Instead of the puff pastry, the smoked trout can
be served on plain crackers or party pumpernickel or rye bread.