Smoked Trout Turnovers with Horseradish Sauce

Coastal Living
about 6 dozen


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2 boneless smoked trout fillets, skinned, or 1 (8-ounce) package smoked fillets
1/2 (8-ounce) package cream cheese, softened
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1/4 cup chopped pecans, toasted
1 large egg, lightly beaten
1 teaspoon water
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed


Combine first 4 ingredients in a food processor; pulse until combined. Stir in chives and pecans; set aside. Combine egg and 1 teaspoon water; set aside.

Roll 1 sheet of pastry into a 12-inch square on a lightly floured surface. Cut into 36 (2-inch) squares.

Spoon a level 1/2 teaspoon trout mixture into center of each square; brush edges of pastry with egg mixture. Fold each square of pastry into a triangle; seal edges. Brush tops with egg mixture. Place pastries on an ungreased baking sheet. Repeat procedure with remaining pastry and filling.

Bake at 425° for 10 to 12 minutes or until puffed and golden. Serve with Horseradish Sauce.

Created date

November 2001