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.