Smoked Trout Savories
|Smoked trout||600 Gram|
|Cream||1⁄2 Cup (8 tbs)|
|French mustard||1⁄2 Teaspoon|
|Parmesan cheese||2 Tablespoon, grated|
|Mustard butter||1 Tablespoon|
|Butter||3 Ounce (90 Gram)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
Place fish in pan, cover with water and bring to boil; reduce heat and simmer, uncovered, 3 minutes each side or until easily flaked with fork.
Remove from pan and drain.
Peel away skin and flake fish into bowl, removing any bones.
Melt butter in pan, add chopped shallots and cook 1 minute, add flour and cook further 1 minute.
Add cream, salt, pepper and mustard, mix thoroughly, stir until sauce thickens slightly.
Remove from heat, mix into fish.
Spread 2.5cm (1 in) circles or squares of toast with Mustard Butter, then spread with fish filling.
Sprinkle cheese over top.
Top, if desired, with thin strips of green pepper.
Place on oven trays, bake in moderate oven 10 minutes.
Serving size: Complete recipe
Calories 2388 Calories from Fat 1242
% Daily Value*
Total Fat 139 g214%
Saturated Fat 54.3 g271.3%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1722.1 mg71.8%
Total Carbohydrates 147 g49%
Dietary Fiber 6.3 g25.1%
Sugars 47.9 g
Protein 143 g286.8%
Vitamin A 92.8% Vitamin C 23.9%
Calcium 69.8% Iron 18.6%
*Based on a 2000 Calorie diet