Yield: 1 servings
Measure | Ingredient |
---|---|
3 \N | Whole smoked trout; (about 8 oz/250 g |
\N \N | ; 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 |
\N \N | ; mL |
½ teaspoon | Freshly ground black pepper 2 mL |
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.