Ingredients
- 2 Granny Smith apples, cored, cut into 1/2-inch rings
- 1 tablespoon olive oil
- Salt and pepper
- 1/2 pound smoked trout, flaked into small pieces
- 2 tablespoons minced shallots
- 1/4 cup cream cheese, room temperature
- 2 tablespoons finely chopped chives
- 5 sheets phyllo dough
- 1/2 cup melted butter
- Chives, for garnish
- Essence, recipe follows
Directions
Preheat the grill. Preheat the oven 400 degrees F. 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 Essence.
Recommended Wine: Bourgogne, Domaine Leroy
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By Kayallison
Asheville, NC
on September 10, 2008
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This was an easy appetizer to put together and, although the ingredients might not sound like they'd go together, the end result was amazingly flavorful. I divided the filling in half, however, and made two strudels (using 10 sheets. I was afraid the ingredients would not fit well into one strudel and would fall apart when sliced; plus, I used this as an appetizer and 2 strudels made smaller bite-sized pieces.
Read all 1 reviews