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Smoked-Trout Spread

By: Cooking Light magazine

"This rich spread goes best with plain crackers such as unsalted saltines or Table Water Crackers."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 3/4 cups

Ingredients

1 pound smoked trout fillets, skinned
1/2 cup sliced celery
1/3 cup sliced green onions
1/3 cup part-skim ricotta cheese
1/4 cup tub-style light cream cheese
1 tablespoon stick margarine or butter
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
88 water crackers

Directions

Break trout fillets into large pieces. Place trout pieces and the next 8 ingredients (trout through hot sauce) in a food processor, and process until smooth, scraping the sides of processor bowl occasionally. Serve spread with crackers.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 95 (25% from fat); FAT 2.6g (sat 0.9g, mono 1.1g, poly 0.2 g); PROTEIN 7.2g; CARB 11.1g; FIBER 0.5g; CHOL 9mg; IRON 0.2mg; SODIUM 321mg; CALC 20mg