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Cloche + smoker — dramatic cocktail and dessert smoking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
Cold-smoked peppercorns — adds smoke dimension to any dish
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
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Cloche + smoker — dramatic cocktail and dessert smoking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
Cold-smoked peppercorns — adds smoke dimension to any dish
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
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Combine first 4 ingredients in a food processor; pulse until combined. Stir in chives and pecans; set aside. Combine egg and 1 teaspoon water; set aside. Roll 1 sheet of pastry into a 12-inch square on a lightly floured surface. Cut into 36 (2-inch) squares. Spoon a level 1/2 teaspoon trout mixture into center of each square; brush edges of pastry with egg mixture. Fold each square of pastry into a triangle; seal edges. Brush tops with egg mixture. Place pastries on an ungreased baking sheet. Repeat procedure with remaining pastry and filling. Bake at 425° for 10 to 12 minutes or until puffed and golden. Serve with Horseradish Sauce.