Smoked Trout Soufflé In A Phyllo Crust Recipes

PHYLLO NESTS WITH STRAWBERRIES AND HONEY

Steps:

• Without unrolling phyllo log, cut 2 (3/8-inch-thick) slices crosswise from one end of log and thaw slices 5 minutes. (Save remaining frozen phyllo for another use.)
• Preheat oven to 375°F.
• Lightly brush a baking sheet with some of melted butter.
• Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within. Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each. Cover 3 groups with plastic wrap. Gently hold one end of remaining (uncovered) group of strands and brush with some of melted butter, then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve. Flip over and brush other side with butter and dust with confectioners sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet. Repeat with remaining clusters to form 3 more nests.
• Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes.
• Beat cream with granulated sugar in a bowl with an electric mixer until it just holds soft peaks. Drizzle each phyllo nest all over with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center. Top with strawberries and remaining cream, then drizzle each dessert with 1/4 teaspoon more honey.

SMOKED TROUT SOUFFLé IN A PHYLLO CRUST

Steps:

• Cover phyllo stack with overlapping sheets of plastic wrap and then a damp kitchen towel.
• Melt 4 tablespoons butter. Arrange 1 phyllo sheet on a work surface and brush with some melted butter. Arrange another sheet to overlap the first and form a 17-inch square and brush with butter. Continue layering with remaining 6 sheets and butter. Drape phyllo stack over a 10-inch tart pan with a removable bottom and fit phyllo into pan. Crumple overhang against inside edge of rim to create a ragged edge that stands about 1 inch above rim. Chill shell, loosely covered, until firm, at least 3 hours.
• Preheat oven to 375°F.
• Prick bottom of shell all over with a fork and bake in middle of oven until golden, about 15 minutes. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept, covered, at cool room temperature.
• In a saucepan melt remaining 1 1/2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Season mixture with salt and pepper and cool.
• Discard skin and bones from trout and break fish into small pieces. Separate eggs. In a food processor pulse together milk mixture, trout, yolks, horseradish, and dill until smooth and transfer to a large bowl.
• In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into trout mixture to lighten and fold in remaining whites gently but thoroughly.
• Pour soufflé mixture into shell and run tip of a knife around edge of soufflé to aid rising. Bake soufflé on a baking sheet in lower third of oven until puffed and golden brown, about 25 minutes. Serve soufflé immediately.

SPINACH SOUFFLE-PHYLLO CUPS

Steps:

• Preheat oven to 350 degrees F.
• Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
• Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.

TROUT IN PUFF PASTRY

Steps:

• Season the trout with salt, pepper, and 1 tablespoon of the tarragon. Reserve in the refrigerator.
• To make the fish mousse: Puree the pike in a food processor. Add 1 egg, mix well, and with the motor running, add the cream. Refrigerate for 2 hours.
• Divide the pastry dough in half and roll out each piece so it is approximately 1/3 inch thick. Cut the pastry into 12 equal pieces that are all slightly larger then the fish fillets. Place half of the pastry pieces on a baking sheet. Place 1 fish fillet in the center of each piece of pastry, skin-side down. Spread the chilled mousse over the fillets and cover with another fillet, skin-side up. Lightly beat the remaining egg for egg wash. Brush the pastry around the edge of the fish and cover with a second sheet of pastry. Press the layers of pastry around the edges of the fish to seal. Trim the pastry following the outlines of the fish, and use the leftover dough to decorate the fish with scales, an eye, and gills. Chill in the refrigerator for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• When ready, bake the fish for 15 to 20 minutes, or until the pastry is golden brown and the center of the mousse is hot (when you insert a skewer in the center for 1 minute, it should be hot when touched to the lip).
• Sprinkle fish with remaining 1 tablespoon tarragon.
• Serve the fish with Chive Butter Sauce.
• In a saucepan, combine shallots, tarragon, wine, and thyme. Reduce until only 1/4 cup of the liquid remains. Add the cream and reduce until the mixture thickens slightly. Slowly whisk in the butter, 1 small piece at a time. Add the lemon juice, salt, and pepper, to taste. Strain the sauce into a small saucepan and stir in the chives.

SMOKED SALMON PHYLLO PACKAGE

Steps:

• Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
• Brush the melted butter on each sheet of phyllo dough and layer gently.
• In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
• Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
• Brush the top of the dough with melted butter.
• Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
• Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
• Enjoy!