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Remove skin from trout and discard. Finely chop the trout and place in a medium bowl. Add sour cream, yogurt, horseradish, onion (or shallot), parsley, lemon zest, lemon juice and pepper. Stir to combine. Garnish with pickled jalapeños and serve with crackers, apple slices and/or cucumber slices, if desired.
To make ahead
Refrigerate airtight for up to 4 days.
,
, ,Low-Carb
, Remove skin from trout and discard. Finely chop the trout and place in a medium bowl. Add sour cream, yogurt, horseradish, onion (or shallot), parsley, lemon zest, lemon juice and pepper. Stir to combine. Garnish with pickled jalapeños and serve with crackers, apple slices and/or cucumber slices, if desired. To make ahead Refrigerate airtight for
, http://www.edamam.com/ontologies/edamam.owl#recipe_72e686cc598be14237a64cb69666244e
, 2
, Low-Carb
, Sugar-Conscious,Keto-Friendly,Pescatarian,Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Soy,Sulfites
, Ingredients:
- 4 ounces skinned smoked trout fillet, flaked
- ¼ cup minced celery
- 2 tablespoons minced shallot
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon minced freshly grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh dill or 1 teaspoon dried
- ½ teaspoon freshly ground pepper
- 2 cups mixed salad greens
- 1 plum tomato, sliced
,
, Remove skin from trout and discard. Finely chop the trout and place in a medium bowl. Add sour cream, yogurt, horseradish, onion (or shallot), parsley, lemon zest, lemon juice and pepper. Stir to combine. Garnish with pickled jalapeños and serve with crackers, apple slices and/or cucumber slices, if desired. To make ahead Refrigerate airtight for up to 4 days.
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