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.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 39 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 6 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 159 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 3% |
| vit C | 13% |
| folate | 2% |
-
4 oz (125 g) smoked trout fillets
2 oz (60 g) light cream cheese, softened
2 tbsp (25 mL) chopped fresh dill
2 tbsp (25 mL) light mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) prepared horseradish
1/4 tsp (1 mL) pepper
4 large whole wheat tortillas
1-1/2 cups (375 mL) thinly sliced English cucumber
3/4 cup (175 mL) minced sweet red pepper
Preparation:
Discard trout skin; break flesh into chunks. In food processor, purée 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.
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.
Source
Canadian Living Magazine: December 2006
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