| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 15 minutes |
| 1⁄2 | Smoked Trout (skin removed and flaked) | |
| 1 | Celery Rib (finely chopped) | |
| 1 | Shallot (small, minced) | |
| 1⁄4 | Cup | Mayonnaise |
| 1 | Teaspoon | Horseradish |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 2 | Tablespoon | Cream Cheese |
| 1⁄4 | Teaspoon | Dried Chives |
| 1⁄4 | Teaspoon | Dried Dill |
| 2 | Tablespoon | Parsley (chopped) |
| 1⁄2 | Tablespoon | Lemon Juice |
1.Remove skin and flake smoked trout into a medium bowl. Add celery and shallot then mix well.
2.Add mayonnaise, horseradish, cream cheese and lemon juice. Mix until ingredients are incorporated.
3.Add the black pepper, chives, dill, and parsley then mix well. Chill and serve with crackers.