Smoked Trout Pate’

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3 complete smoked trout (1⁄4 kilos complete)

1 container (8 ounces) whipped cream cheese

⁄4 cup lowfat mayonnaise dressing

3 tablespoons contemporary lemon juice

1⁄ 8 teaspoon floor black pepper

1 tablespoon finely chopped contemporary chives  or inexperienced onion

cucumber slices and various crackers


1. Reduce head and tail from every trout; discard alongside

with pores and skin and bones. In meals processor with knife

blade hooked up, puree trout, cream cheese, mayonnaise

dressing, lemon juice, and pepper till clean.

2. Spoon trout combination into medium bowl; stir in

chives. Cowl and refrigerate as much as in a single day if not

serving straight away. Earlier than serving, let stand quarter-hour

at room temperature to melt. Serve with cucumber

slices and crackers. Makes about 3 cups.

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