Smoked Trout And Grilled Apple Strudel

Recipe Ingredients

2		Granny Smith apples - cored, and cut 1/2" rings
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Smoked trout - flaked small pieces
2 tablespoons	30ml	Minced shallots
1/4 cup	59ml	Cream cheese - room temperature
2 tablespoons	30ml	Finely-chopped chives
5		Phyllo dough sheets
1/2 cup	99g / 3.5oz	Melted butter
		Emeril's Essence - see * Note
		Chopped chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill. Preheat the oven 400 degrees.

Toss the apples with the olive oil and season with salt and pepper. Place on the grill and cook for 2 minutes on each side. Remove from the grill and small dice the apples. In a mixing bowl, combine the apples, trout, and shallots together. Bind the mixture with the cream cheese. Stir in the chives. Season with salt and pepper.

Brush each sheet of phyllo with the melted butter. Spread 1/3 of 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 a platter. Garnish with chives and Emeril's Essence.

This recipe yields 4 servings.

Recommended Wine: Bourgogne, Domaine Leroy

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2321 broadcast 02-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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