Trout Stuffed With Cream Cheese & Walnuts
|Softened cream cheese||125 Milliliter (1/2 Cup)|
|Toasted finely chopped walnuts||1⁄3 Cup (5.33 tbs) (75 Milliliters)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Horseradish||2 Teaspoon, drained (10 Milliliters)|
|Whole trout||4 , cleaned and heads removed|
|Salt||To Taste (1 Milliliter)|
|Pepper||To Taste (1 Milliliter)|
In medium bowl, combine cream cheese, walnuts, lemon juice, horseradish, salt and pepper until fairly smooth.
With sharp knife, cut 2 or 3 diagonal slashes in each side of trout.
Spread cream cheese mixture evenly inside each trout.
Place trout on oiled barbecue grill; grill over medium high heat about 10 minutes, turning once, until flesh of trout flakes easily with a fork.