Tested till perfect Smoked Trout Roll-Ups

Smoked Trout Roll-Ups

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 4 oz 4ozsmoked trout filletsmoked trout fillets
  • 2 oz 2ozlight cream cheese, softened
  • 2 tbsp 2tbspchopped fresh dill
  • 2 tbsp 2tbsplight mayonnaise
  • 1 tbsp 1tbsplemon juice
  • 1 tbsp 1tbspprepared horseradish
  • 1/4 tsp 1/4tsppepper
  • 4 4large whole wheat tortillawhole wheat tortillas
  • 1-1/2 cups 1-1/2cupsthinly sliced English cucumberEnglish cucumbers
  • 3/4 cup 3/4cupminced sweet red peppersweet red peppers
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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 Information Per Piece: about

cal 39 pro 2g total fat 1g sat. fat 0
carb 6g fibre 1g chol 6mg sodium 159mg

% RDI:

calcium 1 iron 2 vit A 3 vit C 13
folate 2
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