 |
|
|
|
|
|
 |
|
Serving(s) |
|
|
|
|
3 cups (750 mL) |
|
|
|
|
|
|
|
|
|
|
|
|
|
| General Category : Appetizers-Snacks-Hors-d'oeuvre |
|
| Food Group : Fish, Cheese/Other Dairy |
|
| Preparation Method : Food processor |
|
|
|
|
| Smoked trout varies in saltiness, so adjust the salt to taste for this wonderfully rich spread. Serve with crisp flatbread, crackers or baguette slices. |
|
|
Ingredients
|
|
• |
4 slices white bread |
|
|
• |
1/2 cup (125 mL) whipping cream |
|
|
• |
1/4 cup (60 mL) minced sweet onion |
|
|
• |
1/4 tsp (1 mL) white pepper |
|
|
• |
Pinch cayenne pepper |
|
|
• |
12 oz (375 g) smoked trout, skinned and boned |
|
|
• |
1/4 cup (60 mL) butter, melted |
|
|
• |
2 tbsp (30 mL) lemon juice |
|
|
• |
1/3 cup (75 mL) chopped chives |
|
|
• |
Salt |
|
|
|
|
|
|
Preparation
|
|
Remove crusts from bread and discard. Cut bread into cubes; place in food processor and drizzle with cream. Let cream soak into bread. Add onion, white pepper and cayenne; process until smooth. Add trout, butter and lemon juice; pulse until smooth, pushing down sides as necessary. Pulse in chives. Season with salt to taste.
Makes about 3 cups (750 mL).
|
|
|
Nutritional information
|
|
| Per 1/4 cup (60 mL) serving: about 141 cal, 9 g pro, 10 g total fat (5 g sat. fat), 5 g carb, 0 g fibre, 47 mg chol, 650 mg sodium. % RDI: 2% calcium, 3% iron, 11% vit A, 5% vit C, 6% folate. |
|
|
|
|
|
Source
|
|
Homemakers Magazine: Dec./Jan. 2006
|
|
|
