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Smoked Trout and Cucumber Phyllo Tart
Low-Fat Appetizers!
Phyllo shells:
1 egg white
2 Tbls. olive oil
8 sheets phyllo dough

Filling:
1/2 lb. smoked trout (skin and bones removed)
1 cup pressed non-fat cottage cheese (2 cups makes 1 cup pressed)
8 oz. low-fat cream cheese (room temp)
1/3 cup chopped scallions
4 tsp. prepared horseradish (well drained)
1 tsp. fresh ground pepper
1 clove minced garlic
1 cup shredded cucumber

 

Making the tart shells first...Preheat oven to 325 degrees F. Lightly coat 2 mini muffin tins with butter flavor non-stick cooking spray. In a small bowl whisk the egg white and the oil. Lay a sheet of phyllo dough on the work surface, brush with egg mixture lightly, add one sheet at a time...making sure to line up the edges (once you place it down you can not move it) once you have the 4th sheet on do not brush it with the egg mixture. Cut the dough into 4 strips lengthwise and 6 strips crosswise, making 24 squares. Press each square into the muffin tin and bake for 8-12 minutes. Repeat the process with the last 4 sheets of phyllo dough. These can be made up ahead of time...up to one week in air tight container at room temp...or 2 months in the freezer.

Filling:
In a food processor combine pressed cottage cheese, cream cheese and smoked trout, process until fairly smooth. Add scallions, pepper, garlic, and horseradish and pulse until just combined. Pipe or spoon into shells 1 heaping tsp. of the filling and garnish with shredded cucumber.

Makes 4 dozen low fat appetizers!

Preparation Time: Serves: 12-24
Recipe Origin: United States
Submitted by:
Nightshade
Oregon
United States
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