Smoked Trout Turnovers With Horseradish Sauce

Name: Smoked Trout Turnovers With Horseradish Sauce
Ingredients: 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

9 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

Roll 1 sheet of pastry into a 12-inch square on a lightly floured surface. Cut into 36 (2-inch) squares.
3

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.
4

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