Smoked Trout Tartlets

1. To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly coat 2 mini-muffin pans with nonstick cooking spray.
2. In a small bowl, whisk together egg white, oil and salt.
3. Lay a sheet of phyllo on a work surface and with a pastry brush, lightly coat it with the egg-white mixture.
4. Lay a second sheet smoothly on top, taking care to line up the edges before setting the sheet down.
5. (Once you set down the sheet, it cannot be moved.
6. ) Brush with the egg-white mixture and repeat with 1 more sheet.
7. Lay a fourth sheet on top but do not brush it. With a knife, cut the dough into 4 strips lenghtwise and 5 strips crosswise, making 24 squares.
8. Press squares into muffin cups and bake for 8 to 12 minutes, or until golden brown and crisp.
9. Transfer the tartlets to a rack and let cool.
10. Repeat the procedure with the remaining 4 sheets of phyllo and egg-white mixture.
11. (The baked tartlet shells may be stored in a closed container at room temperature for 1 week or in the freezer for up to 2 months.
12. ) To make smoked trout filling: In a food processor, combine cream cheese and smoked trout; process until fairly smooth.
13. Add scallions and horseradish and pulse until just combined.
14. (Alternatively, finely mince the smoked trout with a knife and combine with the cream cheese, scallion and horseradish in a small bowl.
15. ) (The smoked filling may be made ahead and refrigerated for up to 2 days.
16. ) Shortly before serving, spoon or pipe about 1 heaping tsp. of filling into each tartlet shell and garnish with shredded cucumber.
17. 50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg sodium; 5 mg cholesterol.
18. **"The rich, creamy filling contrasts with the pleasant crunch of the tartlet shell.
19. " ~-From Eating Well, May/June 1993.