Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Recipe Summary

12 mins
12 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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; fat 3g; cholesterol 26mg; carbohydrates 3g; protein 2g; vitamin a 48.6IU; folate 4mcg; vitamin b12 0.2mcg; sodium 55mg; potassium 6mg; calcium 10.1mg; iron 0.2mg.