2 tb Butter
2 tb Lemon juice
1/2 ts Pepper
1 c  Shrimp meat
2 tb Capers
4    Trout (boned)
PUFF PASTRY
1    Beaten egg

Melt butter in saucepan; add lemon juice, pepper & shrimp meat.
Simmer 5 minutes. Remove from heat & add sherry. Process in food
processor to a smooth paste. Stir in capers. Wash trout & pat dry.
Place on buttered baking sheet with at least 1″ of space around them.
Spread shrimp paste over. Make pastry & roll out to 1/8″ thick. Cut
pastry into 4 sheets & cover each fillet. Tuck in sides firmly, brush
with beaten egg & bake in 400 over for 30 minutes.