Smoked Trout & Pear Roulade

Serve with St. Supéry Sauvignon Blanc

Here is a great hors d’oeuvres recipe to go with sauvignon blanc.  You can even freeze the roll in plastic wrap and serve whenever you want.  Just re-heat from frozen in a 350-degree oven for about 15 minutes.

1 Bosc pear – peeled, seeded and cut into a fine dice
½  pound smoked trout cut into small pieces
2 tablespoons shallots – minced
4 tablespoons cream cheese
4 phyllo dough sheets
½ cup butter – melted
2 tablespoons chives - minced
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees

Combine the pear, trout, cream cheese, shallots, chives and lemon juice in a small bowl. Lightly brush each sheet of phyllo with the melted butter and stack them.  Spread the filling on the bottom 1/3 of the phyllo dough (long edge).  Roll up like a jelly roll, place on a cookie sheet, seam side down, and bake for about 20 minutes, or until lightly browned.  Let cool and slice into 3/4" pieces.  Serve at room temperature.

Makes approximately 20 pieces.