| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 2 | md | Smoked trout; skinned & boned |
| 4 | oz | Cream cheese |
| 2/3 | c | Sour cream |
| 1 | ts | Horseradish relish or pinch of cayenne |
| 2 | tb | Soft butter |
| 2 | ts | Parsley |
| 1 | tb | Fresh lemon juice |
| Black pepper |
INSTRUCTIONS
From The Complete International Jewish Cookbook by Evelyn Rose Put sour cream, cream cheese,lemon juice & parsley in blender. Add trout flesh & soft butter. Blend until smooth. Add seasonings & blend again. Turn into a small dish & chill for 1 hour. Can also be piped onto crackers for canapes. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Feb 15, 1999, converted by MM_Buster v2.0l.
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