Smoked Trout Crepe Appetizer #1 Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
10: Precooked 6-8" crepes,
2 tsp: Milk,
1/2 lbs: Hot smoked lake trout,
1 tbsp: Onion, grated
8 ounce: Cream cheese, softened
1/4 tsp: Garlic powder,
1/4 cup: Green pepper, finely chopped
Salt and pepper,
1/2 cup: Sour cream,
Directions:
Mix all the ingredients and spread the mixture on a crepe, then cover
with another crepe and repeat until the stack is 5 crepes high. Make
two stacks, then cut into pie shape wedges for serving. 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
Source from luhu.jp
with another crepe and repeat until the stack is 5 crepes high. Make
two stacks, then cut into pie shape wedges for serving. 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
Source from luhu.jp