Friday, 04 December 2015 08:09

Smoked Trout Pops

8oz smoked trout

8oz cream cheese

Zest and juice of one lemon

2tsp drained capers

1tsp fresh dill, finely minced

salt & pepper

1 cup toasted walnuts

1Tbsp sesame seeds

35 thin pretzel sticks

 

In the food processor, blend together capers, trout, lemon juice, cream cheese, salt and pepper until smooth.  Adjust to taste.  Pipe or scoop into small gumball sized balls (approx 24 balls).  Cover and chill mousse overnight in the refrigerator.  Chop 10 pretzel sticks, dill, toasted walnuts annd sesame seeds into small pieces and mix together.

Place remaining pretzel sticks inside each ball to resemble a lollipop.

Roll the ball in the chopped mixture.

Read 1171 times