Smoked Trout Toast

• 2 smoked trout, skin and bones removed, diced
• 2 scallions, chopped
• Juice of 1/2 lemon
• 3 tablespoons nonfat yogurt
• 24 thin slices fresh baguette

1. Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped.
2. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.
3. Toast baguette slices lightly in a toaster oven or a broiler, turning once.
4. Spread the slices of toast with the trout mixture and serve.

trout, scallions, lemon, nonfat yogurt, thin slices fresh baguette

Taken from cooking.nytimes.com/recipes/6834 (may not work)