Smoked trout crepe appetizer #1
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Precooked 6-8\" crepes | |
| ½ | pounds | Hot smoked lake trout |
| 8 | ounces | Cream cheese; softened |
| ¼ | cup | Green pepper; finely chopped |
| ½ | cup | Sour cream |
| 2 | teaspoons | Milk |
| 1 | tablespoon | Onion; grated |
| ¼ | teaspoon | Garlic powder |
| Salt and pepper | ||
Directions
Mix all the ingredients and spread the mixture on a crepe, then cover with another crepe and repeat until the stack is 5 crepes high. Make two stacks, then cut into pie shape wedges for serving. 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