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until cool enough to handle, approxi-
mately 10 minutes. Squeeze spinach
to release excess liquid.
- Transfer spinach to a medium bowl.
Add artichokes, cheese, mayonnaise,
crème fraîche, parsley, garlic, Italian
seasoning, salt, and red pepper, stir-
ring until combined. - On a lightly fl oured surface, unfold
puff pastry sheet. Using a rolling pin,
roll out pastry to a 10-inch square.
Cut 24 (2-inch) squares from pastry.
Transfer squares to prepared muffi n
cups, pressing into bottoms and up
sides. Spoon 1 heaping tablespoonful
spinach mixture into each cup. - Bake until pastry is golden brown
and fi lling is hot, 20 to 25 minutes.
Let cool in pan for 10 minutes. Serve
warm.
- Garnish with cheese, if desired.
Smoked Trout Toasts with
Pickled Red Onion
Makes 24¼ cup (1⁄8-inch) sliced red onion
¼ cup white wine vinegar
¼ cup water
1½ tablespoons granulated sugar
½ teaspoon salt
¼ teaspoon coriander seeds
6 slices Jewish rye pumpernickel
bread
1 tablespoon unsalted butter, melted
4 ounces cream cheese, softened
4 teaspoons fi nely chopped fresh dill
2 teaspoons fi nely chopped fresh
chives
1 ounce skinless smoked trout
cut into 24 (¾-inch) pieces,
pin bones removed
Garnish: fresh dill fronds
- Place onion in a small heatproof
bowl.
- In a small saucepan, bring vinegar,
¼ cup water, sugar, salt, and coriander
seeds to a boil together over medium-
high heat. Cook for 2 minutes, stirring
occasionally. Remove from heat,
and pour over onion. Let cool for
30 minutes. Transfer mixture to an
airtight container, and refrigerate until
needed, up to a day.- Preheat oven to 350°. Line a rimmed
baking sheet with parchment paper. - Using a serrated bread knife in a
gentle sawing motion, cut each bread
slice into a 4x2-inch rectangle. Cut
rectangles in half, creating 2 (2-inch)
squares. Cut each square in half
diagonally, creating 2 triangles. Place
bread triangles on prepared baking
sheet. Brush with melted butter. - Bake until bread is crisp, 7 to 10
minutes. Let cool completely. - In a small bowl, stir together cream
cheese, dill, and chives until well
combined. Spoon mixture into a piping
bag fi tted with a ¼-inch-round piping
tip (Ateco #802). Pipe approximately
½ teaspoon cream cheese mixture
onto each toast. Top with 1 trout piece
and 1 onion slice. (Reserve remaining
onion for another use.)- Garnish with dill fronds, if desired.
Serve immediately.
MAKE-AHEAD TIP: Bread triangles
can be prepared several hours in
advance, cooled, and stored at room
temperature in an airtight container
until needed.