Smoked Trout Roll-Ups

Author: Canadian Living

Smoked trout, with the skin still on, retains moistness and has a mild sweet flavour and flaky texture. If you can't find it, smoked salmon or smoked mackerel is just as delicious.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 4 oz smoked trout fillets
  • 2 oz light cream cheese softened
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons light mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon pepper
  • 4 whole wheat tortillas
  • 1 1/2 cup thinly sliced English cucumber
  • 3/4 cups minced sweet red peppers

Method

Discard trout skin; break flesh into chunks. In food processor, puree together trout, cream cheese, dill, mayonnaise, lemon juice, horseradish and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Spread each tortilla with 1/4 cup (50 mL) trout mixture. Arrange cucumber over top; sprinkle with red pepper. Roll up tightly. (Make-ahead: Wrap individually and refrigerate for 24 hours.) Cut into 3/4-inch (2 cm) pieces.

Nutritional facts Per Piece: about

  • Sodium 159 mg
  • Protein 2 g
  • Calories 39.0
  • Total fat 1 g
  • Cholesterol 6 mg
  • Saturated fat trace
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoked Trout Roll-Ups

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