Serves 4-6
2 smoked trout filets
250 grs Philadelphia cream cheese
1/2 lemon juice - freshly squeezed
1/3 cup of heavy cream
Shred the filets in the mixer. Add the cream cheese and the lemon, then add the cream.
Taste for lemon juice. Refrigerate in mold for several hours.
Serve with cressonette or salad on toast.
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