Title: Smoked Trout Mousse
Categories: None
Yield: 1 servings

2 md Smoked trout; skinned &
-boned
4 oz Cream cheese
2/3 c Sour cream
1 ts Horseradish relish or pinch
-of cayenne
2 tb Soft butter
2 ts Parsley
1 tb Fresh lemon juice
Black pepper

From The Complete International Jewish Cookbook by Evelyn Rose

Put sour cream, cream cheese,lemon juice & parsley in blender. Add trout
flesh & soft butter. Blend until smooth. Add seasonings & blend again. Turn
into a small dish & chill for 1 hour. Can also be piped onto crackers for
canapes.

Posted to JEWISH-FOOD digest by "leah perez" on Feb
15, 1999, converted by MM_Buster v2.0l.