Brook Trout Mousse
|Smoked skinless trout fillet||1 Small|
|Cream cheese||3 Ounce (1 Package)|
|Onion||1 Small, pulp grated and juiced|
|Fresh lemon juice||2 Tablespoon|
|Hot pepper sauce||1 Dash|
|Worcestershire sauce||1 Dash|
|Rye crackers||1 Cup (16 tbs) (Or Other Crackers)|
|Minced parsley||1 Tablespoon (For Garnish)|
Place first 6 ingredients into mixer or food processor and mix until smooth.
Mound into serving dish.
Round the top and refrigerate 2 hours or overnight.
Arrange crackers around mousse, garnish with parsley and serve.