| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Emeril, Am/la, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
|
Granny Smith apples; cored |
|
|
,cut into 1/2" rings |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1/2 |
lb |
Smoked trout; flaked into small pieces |
| 2 |
tb |
Shallots; minced |
| 1/4 |
c |
Cream cheese; room temp |
| 2 |
tb |
Chives; finely chopped |
| 5 |
|
Phyllo dough sheets |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
Preheat the grill. Preheat the oven to 400 degrees. Toss the apples with
the olive oil and season with salt and pepper. Place on grill and cook for
2 minutes on each side. Remove from grill and small dice the apples. in a
mixing bowl, combine the apples, trout, and shallots. Bind the mixture with
cream cheese. Stir in the chives. Season with salt and pepper. Brush each
sheet of phyllo with the melted butter. Spread 1/3 the phyllo with the
apple trout filling. With the filling end towards you, roll the strudel up
like a jelly roll. Place on a parchment-lined baking sheet and brush with
the remaining butter. Bake for 15 minutes or until the strudel is golden
brown. Slice the strudel on the bias and arrange on platter. Garnish with
chives and Essence.
Source: Essence of Emeril, Show #2321, TVFN Formatted by Lisa Crawford,
4/27/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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