|¾ pounds||Smoked trout; or salmon|
|8 ounces||Cream cheese; softened|
|2 tablespoons||Half and half|
|2 tablespoons||Lemon juice|
|¼ teaspoon||Garlic salt|
Remove any remaining bones and flake the fish. Combine all ingredients mixing thoroughly. Chill. Serve with assorted crackers, chips or vegetables.
Makes 2 cups.
(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, U.S. Department of Interior, 1965)
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