* A great appetizer for entertaining or use as a first course for an elegant dinner party.
* We serve this custard in tomato and spinach phyllo shells for our holiday parties but regular phyllo cups work great also.
* We topped our custard with flaked smoked trout but you can top the cups with almost anything you like!


* 4 ounces smoked rainbow trout, skinned and flaked
* 4 ounces feta cheese, crumbled
* 3 ounces cream cheese, softened
* 1 large egg
* 2 teaspoons fresh lemon juice
* 1 teaspoon all purpose flour
* 1 teaspoon fresh garlic, finely chopped
* 30 small phyllo cups-tomato, spinach, or plain


* Preheat oven to 325 degrees. Place phyllo cups on large baking sheet.
* In a medium bowl, combine all ingredients except for trout. Beat with an electric mixer on medium until mostly smooth.
* Spoon about 2 teaspoons into each cup and bake for 15 to 17 minutes until lightly brown and crisp.
* Top with flaked trout and serve.
* Makes 30 cups. Enjoy!

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Phone: (859) 266-8888, Email: lee@lexseafood.com