Yield: 12 servings
Measure | Ingredient |
---|---|
6 \N | Precooked 6-8\" crepes |
¼ pounds | Cold smoked lake trout |
3 ounces | Cream cheese; softened |
2 tablespoons | Sour cream |
½ tablespoon | Prepared horseradish |
1 tablespoon | Chives; chopped |
\N \N | Pepper |
Mix the cream cheese, sour cream, horseradish, chives and pepper.
spread the mix on each crepe; cover with sliced fish. Roll each crepe and cut rolls diagonally first one way then the other to make wedge shaped individual rolls. Refrigerate before serving.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-19-95