| 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 |
tb |
White horseradish 15 mL |
| 3 |
tb |
Lemon juice 50 mL |
| 2 |
tb |
Chopped fresh dill 25 mL |
| 2 |
tb |
Chopped fresh chives or green onions 25 |
|
|
; mL |
| 1/2 |
ts |
Freshly ground black pepper 2 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
1/2 cups (375 mL).
Converted by MM_Buster v2.0l.
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