Smoked trout crepe appetizer #3
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Precooked 6-8\" crepes | |
| ¼ | pounds | Cold smoked lake trout |
| 3 | ounces | Cream cheese; softened |
| 2 | tablespoons | Sour cream |
| ½ | tablespoon | Prepared horseradish |
| 1 | tablespoon | Chives; chopped |
| Pepper | ||
Directions
Mix the cream cheese, sour cream, horseradish, chives and pepper.
spread the mix on each crepe; cover with sliced fish. Roll each crepe and cut rolls diagonally first one way then the other to make wedge shaped individual rolls. Refrigerate before serving.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-19-95
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