Smoked Trout Mousse

• 250g block PHILADELPHIA Cream Cheese, cubed, softened
• 200g smoked trout
• 1/2 cup light sour cream
• 1/4 cup chopped chives
• 1/4 cup parsley leaves
• 1 tablespoon lemon juice
• Finely grated rind of 1/2 lemon
• Dash of Tabasco
• 3 egg whites
• Crispy pita crisps and green salad, to serve

1. Process Philly*, trout, sour cream, herbs, lemon juice, rind and tabasco in a food processor until well combined.
2. Beat egg whites with an electric mixer until stiff peaks form.
3. Gently fold through the Philly* mixture.
4. Spoon between 8 individual serving glasses and refrigerate for 1 hour or until set.
5. Serve with pita crisps and salad.

cream cheese, trout, light sour cream, chives, parsley, lemon juice, lemon, egg whites, green salad

Taken from www.kraftrecipes.com/recipes/smoked-trout-mousse-104267.aspx (may not work)