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Serves 10:
3/4 pound smoked trout
2 (8-oz.) packages cream cheese, softened
2 tablespoons sour cream
2 tablespoons lemon juice
2 tablespoons diced red onion
2 tablespoons diced red bell pepper
2 tablespoons chopped fresh Italian parsley
2 teaspoons brown mustard, preferably stoneground
1 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
Directions
Remove skin from fish and discard. Break fillets apart, discarding any bones you may come across, and place in the bowl of an electric mixer. Add cream cheese and mix until softened and blended.
Add sour cream, lemon juice, red onion, bell pepper, parsley, mustard, horseradish and cayenne; mix until thoroughly combined.
Transfer mixture to a serving bowl and serve with crackers or crusty French bread.
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