| 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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