Try this deliciously light canape combination for your next summer soiree...
Cooking oil spray, for greasing
5 sheets filo pastry
50g butter, melted
300g traditional whole (wood) smoked trout
250g packet cream cheese, chopped
2 tsps finely grated lemon rind
1 tblsp lemon juice
1 tblsp finely chopped fresh chives
2 cups apricot or peach nectar
2 x 750ml bottles sparkling wine, chilled
2 tsps grenadine
1 Spray 28 holes of 3 x 12-hole mini muffin pans (1½ tblsp-capacity) with cooking oil.
2 Layer filo sheets together on a clean bench, brushing in between each layer with melted butter. Cut into 6cm-wide strips, then cut crossways into 6cm squares. Gently press squares into prepared pan holes.
3 Cook in a moderate oven (180C) for 6 to 7 minutes, or until lightly golden. Stand in pans for 5 minutes before transferring to a wire rack to cool.
4 Peel and discard skin from trout. Carefully remove flesh from one side and flake into small pieces. Turn over and flake the other side. Discard bones.
5 Process cream cheese, rind and juice in a food processor until smooth and creamy. Transfer mixture to a piping bag fitted with a plain 1cm nozzle.
6 Just before serving, arrange pastry shells on a serving platter. Pipe in cream cheese mixture. Top with flaked trout. Sprinkle with chives.
7 To make summer cocktail, divide nectar evenly (about ¼ cup) among eight chilled champagne glasses. Fill glasses with sparkling wine. Pour a ¼ tsp grenadine gently down the inside edge of each glass (this prevents the drink from clouding).
8 Serve canapes with refreshing summer cocktail.