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
lengthwise 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
ts 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.
