Smoked Trout Roll-Ups
34 people added this to their Recipe Box
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 39 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 |
| 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 |
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.
Ingredients
Preparation
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.
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
- Keywords : Appetizers; Snacks; Trout; Cream cheese; Cocktail Party; Refrigerate/Chill;
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