Smoked Trout Crepe Appetizer #3 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
6: Precooked 6-8" crepes,
1/2 tbsp: Prepared horseradish,
1/4 lbs: Cold smoked lake trout,
1 tbsp: Chives, chopped
3 ounce: Cream cheese, softened
Pepper,
2 tbsp: Sour cream,
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
Source from luhu.jp
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
Source from luhu.jp