s SMOKED TROUT AND HORSERADISH SPREAD ****
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s SMOKED TROUT AND HORSERADISH SPREAD ****
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Ingredients
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Instructions Instructions: *** 2-14-09 very good but needs more kick, maybe a little more horseradish or some red pepper flakes *** Prep: 10 min. Transform leftovers into crostini by topping toasted French bread rounds with this creamy spread and a sprinkle of finely diced apples and toasted pecans. 8 ounces smoked trout 1 (8-oz.) package cream cheese, softened 2 green onions, sliced 1/4 cup loosely packed fresh parsley leaves 5 teaspoons horseradish 1 tablespoon chopped fresh dill 1 teaspoon lemon zest 2 teaspoons lemon juice 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt Granny Smith apple slices, celery sticks, flatbread crackers Garnish: lemon slices 1. Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces. 2. Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving. Serve with apple slices, celery sticks, and flatbread crackers. Garnish, if desired. Smoked Salmon-and-Horseradish Spread: Substitute 2 (4-oz.) packages smoked salmon, finely chopped, for trout. Omit Step 1. Proceed with recipe as directed. Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh. Yield: Makes 2 cups Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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