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Trout: Smoked Trout Turnovers

Source of Recipe


Coastal Living






List of Ingredients



• -- Turnovers --
  
• 2 boneless smoked trout fillets, skinned, or 1 (8-oz.) pkg. smoked fillets
  
• 1/2 (8 oz.) pkg. cream cheese, softened
  
• 1 Tbsp fresh lemon juice
  
• 1/8 tsp freshly ground pepper
  
• 2 Tbsp chopped fresh chives
  
• 1/4 cup chopped pecans, toasted
  
• 1 large egg, lightly beaten
  
• 1 tsp water
  
• 1 (17-1/4 oz.) pkg. frozen puff pastry sheets, thawed
  
• *
  
• -- Horseradish Sauce --
  
• 1 (8 oz.) container sour cream
  
• 1/2 cup mayonnaise
  
• 2 Tbsp prepared horseradish
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground pepper
  






Instructions



1. Combine all Horseradish Sauce ingredients; cover and chill for one hour while you prepare the turnovers.
   
   
2. Combine the smoked trout, cream cheese, lemon juice, and pepper in a food processor; pulse until combined. Stir in chives and pecans; set aside. Combine egg and 1 teaspoon water; set aside.
   
   
3. 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.
   
   
4. Bake at 425 degrees for 10 to 12 minutes or until puffed and golden.
   
   Serve with Horseradish Sauce.
   
   Makes about 6 dozen,
   plus 1-1/3 cups sauce.