Party sandwiches with smoked trout mousse
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole smoked trout; (about 8 oz/250 g | |
| ; each) 3 | ||
| ⅓ | cup | Mayonnaise 75 mL |
| 1 | tablespoon | White horseradish 15 mL |
| 3 | tablespoons | Lemon juice 50 mL |
| 2 | tablespoons | Chopped fresh dill 25 mL |
| 2 | tablespoons | Chopped fresh chives or green onions 25 |
| ; mL | ||
| ½ | teaspoon | Freshly ground black pepper 2 mL |
Directions
Fillet trout and remove as many bones as possible. You should have about 12 oz/375 g filleted trout. Chop finely by hand or in a food processor.
Blend in remaining ingredients and adjust seasonings to taste. NOTE: To make this lighter, use low-fat mayonnaise or unflavoured yogurt instead of regular mayonnaise.
Converted by MC_Buster.
NOTES : This tasty spread, from Bonnie Stern's "Appetizers" cookbook, can be served with black, rye or French bread, but is equally delicious as a stuffing for vegetables such as Belgian endive, mushroom caps or cucumber rings. This recipe makes approximately 1½ cups (375 mL).
Converted by MM_Buster v2.0l.