Smoked Trout Pate

• 3 whole smoked trout
• 1 package whipped cream cheese
• 1/4 c. low-fat mayonnaise dressing
• 3 tbsp. fresh lemon juice
• .13 tsp. ground black pepper
• 1 tbsp. minced chives or green onion
• chives
• Assorted crackers
• Cucumber slices

1. Cut head and tail from each trout; remove skin and bones and discard.
2. In food processor with knife blade attached, blend trout, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.
3. Spoon trout mixture into medium bowl; stir in minced chives.
4. Cover and refrigerate if not serving right away.
5. Allow refrigerated pate to stand at room temperature 15 minutes to soften before serving.
6. Garnish with chives.
7. Serve with crackers and cucumber slices.
8. Nutritional information is based on one tablespoon.

trout, cream cheese, lowfat mayonnaise dressing, lemon juice, ground black pepper, chives, chives, crackers, cucumber

Taken from www.delish.com/recipefinder/smoked-trout-pate (may not work)