• 3 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Roll puff pastry sheet on a lightly floured surface into a 14-inch square. Cut puff pastry into 2-inch squares. Grease cups of 1-3/4-inch muffin pans and line pastry squares, allowing corners to extend above cups. Beat together egg yolk and water in small bowl. Brush pastry cups with egg yolk mixture.

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  • Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. (Pastry will puff, leaving small indentations.)

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  • Meanwhile, combine smoked trout, sour cream, lemon juice, horseradish, and honey mustard in a medium mixing bowl or food processor bowl. Beat with an electric mixer, or cover and process until almost smooth.

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  • Fit a pastry bag with a large star tip and fill with smoked trout mixture. (Or, fill a self-sealing plastic bag with mixture, and snip 1/4 inch off one corner.) Pipe filling on top of each pastry. Top each appetizer with a sprig of dill, if desired. Spoon 1/8 teaspoon caviar onto each. Refrigerate till serving time. Makes about 48.

Nutrition Facts

41 calories; 3 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 26 mg cholesterol; 55 mg sodium. 6 mg potassium; 3 g carbohydrates; 0 g fiber; 0 g sugar; 2 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0