Smoked trout crepe appetizer #3
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Recipe by: bennedette
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 Precooked 6-8" crepes 1/2 tb Prepared horseradish
1/4 lb Cold smoked lake trout 1 tb Chives; chopped
3 oz Cream cheese; softened Pepper
2 tb Sour cream
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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