Smoked trout crepe appetizer #3

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

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