Nachos

• tortilla chips
• shredded cheese
• diced tomatoes
• diced green onions
• shredded lettuce
• ground beef, cooked and drained
• sour cream
• guacamole
• 1 whole smoked trout (about 10 oz.), head, tail, skin and bones removed
• 8 oz. light cream cheese (Neufchatel), at room temperature
• 3 Tbsp. snipped fresh dill
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. drained white horseradish
• 1/4 tsp. salt
• snipped fresh dill (for garnish)

1. Break trout into small pieces.
2. For a smooth spread, put trout, cream cheese, dill, lemon juice, horseradish and salt in food processor and turn on/off several times.
3. For a chunkier spread, mix ingredients in a bowl until just blended.
4. Cover the bowl and refrigerate spread at least 2 hours until firm.
5. Sprinkle with dill before serving.

tortilla chips, cheese, tomatoes, green onions, shredded lettuce, ground beef, sour cream, guacamole, trout, light cream cheese, dill, lemon juice, white horseradish, salt, fresh dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320417 (may not work)