---------- 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
 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.

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