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
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
- Folate 2.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 13.0
