2 granny smith apples, cored
1 ,cut into 1/2 rings
1 tbsp olive oil
1 salt and pepper
1/2 lb smoked trout, flaked into small pieces
2 tbsp shallots, minced
1/4 cup cream cheese, room temp
2 tbsp chives, finely chopped
5 phyllo dough sheets
1/2 cup butter, melted
Preheat the grill. Preheat the oven to 400 degrees. Toss the apples
with the olive oil and season with salt and pepper. Place on grill
and cook for 2 minutes on each side. Remove from grill and small dice
the apples. in a mixing bowl, combine the apples, trout, and
shallots. Bind the mixture with cream cheese. Stir in the chives.
Season with salt and pepper. Brush each sheet of phyllo with the
melted butter. Spread 1/3 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 platter. Garnish
with chives and Essence.
Source: Essence of Emeril, Show No2321, TVFN Formatted by Lisa
Crawford, 4/27/96
Serves: 4
Recipe Categories: Apple; Fish; Grilling
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