J.H.'s Fishing Wharf

• Half of a 17 ounce box of frozen pastry puff, make sure you thaw it
• right by following instructions on the box.
• One eggyolk
• One tablespoon of water
• Eight ounce cooked and smoked trout, skinned and flaked
• Half cup of sourcream
• One tablespoon of lemon juice
• One tablespoon of grated horse-radish
• Half tablespoon of honey mustard.
• Two ounces of fresh red or golden caviar.

Roll a puff pastrysheet to a fourteen inch square on a surface with a thin layer of flour. Divide the puff pastry in to two inch squares. Use grease cups of one and three quarters of an inch muffinpans; line it with the pastry squares, and allow the corners to go above the cups.

Use one cup or a small bowl to beat together the egg yolk and water. You then brush the pastry cups with the egg yolk mix. Bake it in a three hundred and seventy five degree oven for about twelve to fifteen minutes until it is goldenbrown.

While you wait, use a midsize bowl to mix the sour cream with the smoked trout, horse-radish, honey mustard and lemon juice. You may use a mixer or a food processor to beat it until it is more or less a smooth mix. You then fill the mix into a pastry bag with a large star nozzle. Put filling on each of the pastries. You may also top the appetizers with a bit of dill or, caviar if you like, and put them in the fridge until it is time to serve them.

Makes about 48.

Enjoy!

[I plan on writing down some more recipes for trout appetizers – Australian style - when I get the time – SidneySider]