Related recipes: Appetizers, Fish, National Fisheries Institute, Sauces and Spreads, Seafood, Trout
Preparation facts
Yield: 10 servings
Ingredients
8 oz cream cheese, softened
2 Tbs butter, softened
4 oz hotsmoked lake trout, flaked
1/4 cup blue cheese, crumbled
1/4 cup toasted, finely chopped walnuts
2 heads endive, separated into leaves
Directions
Mix cream cheese and butter in a medium bowl until smooth. Stir in trout, blue cheese and walnuts; mix well.
Spread or pipe about 1 teaspoon moxture onto bas of each leaf. Garnish with additional walnuts. Chill until serving.
Serves 10-12 appetizers/ horD'oeuvre Servings.
Nutrition facts
Serving Size 1 serving
Calories 188
Calories from Fat 145 (77%)
% Daily Value*
25%Total Fat 16g
37%Saturated Fat 7.4g
Polyunsaturated Fat 3.8g
Monounsaturated Fat 4.3g
13%Cholesterol 40mg
7%Sodium 165mg
12%Potassium 417mg
2%Total Carbohydrate 5g
14%Dietary Fiber 3.4g
Sugars 1g
Sugar Alcohols 0g
14%Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
