| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Stern1 | 1 | Servings | |
INGREDIENTS
| 3 | Whole smoked trout, about 8 | |
| oz/250 g | ||
| each 3 | ||
| 1/3 | c | Mayonnaise 75 mL |
| 1 | T | White horseradish 15 mL |
| 3 | T | Lemon juice 50 mL |
| 2 | T | Chopped fresh dill 25 mL |
| 2 | T | Chopped fresh chives or |
| green onions 25 | ||
| mL | ||
| 1/2 | t | Freshly ground black pepper |
| 2 mL | ||
| 1/2 | c | ups, 375 mL. |
INSTRUCTIONS
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 1 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 828
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 20.4mg
Sodium: 681.4mg
Potassium: 378.9mg
Carbohydrates: 159.5g
Fiber: 2.2g
Sugar: 52.7g
Protein: 3g