Smoked trout and grilled apple strudel
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Granny Smith apples; cored | |
| ,cut into 1/2\" rings | ||
| 1 | tablespoon | Olive oil |
| Salt and pepper | ||
| ½ | pounds | Smoked trout; flaked into small pieces |
| 2 | tablespoons | Shallots; minced |
| ¼ | cup | Cream cheese; room temp |
| 2 | tablespoons | Chives; finely chopped |
| 5 | Phyllo dough sheets | |
| ½ | cup | Butter; melted |
Directions
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 ⅓ 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