Monday, December 6, 2010

Smoked Trout Salad Canapés




There are times when a low calorie appetizer is a welcome sight, especially during the holiday season, when we're faced with so many tempting nibbling opportunities. This smoked trout recipe is not only heart smart, it's really good. I found this recipe in the South Beach Parties & Holidays Cookbook, one of the South Beach diet cookbook series, which are my 'go to' recipes when I need to pare off a few pounds. I serve this trout salad on cucumber rounds when I'm feeling really virtuous, but it's very versatile. It can be served on endive spears or nifty little baked Tostitos 'scoop' chips — the possibilities are endless.   


Smoked Trout Salad Canapés
Makes 10-12 canapés

1/4 lb smoked trout, mackerel or any smoked fish filet, skin removed
2 tbsp reduced fat sour cream
2 tbsp capers, chopped up
1 tbsp lemon juice
1 tbsp fresh chives, chopped
fresh ground black pepper, to taste
chives for garnish

Place trout in a medium bowl and break into small pieces, checking for pin bones. Add the sour cream, capers, lemon juice, and chives, and with a fork, stir to combine. Season with pepper. Cover and chill one hour. The smoked fish mixture can be spooned onto crackers or sliced cucumber rounds, for a lower fat alternative. Garnish with chopped chives.