2    Granny Smith apples; cored
           ,cut into 1/2" rings
      1 tb Olive oil
           Salt and pepper
    1/2 lb Smoked trout; flaked into
           -small pieces
      2 tb Shallots; minced
    1/4 c  Cream cheese; room temp
      2 tb Chives; finely chopped
      5    Phyllo dough sheets
    1/2 c  Butter; melted
  Preheat the grill.  Preheat the oven to 400 degrees.
  Toss the apples with the olive oil and season with
  salt and pepper.  Place on grill and cook for 2
  minutes on each side.  Remove from grill and small
  dice the apples. in a mixing bowl, combine the apples,
  trout, and shallots.  Bind the mixture with cream
  cheese.  Stir in the chives.  Season with salt and
  pepper.  Brush each sheet of phyllo with the melted
  butter.  Spread 1/3 the phyllo with the apple trout
  filling.  With the filling end towards you, roll the
  strudel up like a jelly roll.  Place on a
  parchment-lined baking sheet and brush with the
  remaining butter.  Bake for 15 minutes or until the
  strudel is golden brown.  Slice the strudel on the
  bias and arrange on platter.  Garnish with chives and
  Essence.
  Source: Essence of Emeril, Show #2321, TVFN
  Formatted by Lisa Crawford, 4/27/96
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