Smoked Trout Crepe Appetizer #3

by Kathleen Morrison

SERVINGS

12 appetizers scale / convert

INGREDIENTS

6 pre-cooked 6 to 8-inch crepes
1/4 lb. cold smoked lake trout
3 oz. cream cheese, softened
2 tbsp. sour cream
1/2 tbsp. prepared horseradish
1 tbsp. chopped chives
Pepper

INSTRUCTIONS

Mix the cream cheese, sour cream, horseradish, chives and pepper. Spread the mix on each crepe; cover with sliced fish. Roll each crepe and cut rolls diagonally, first one way and then the other, to make wedge-shaped individual rolls. Refrigerate before serving.

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