Smoked Salmon and Trout Logs on Pumpernickel

Yield: 36 pieces, about 1/3 oz (8-10 g) each U.S. Metric Ingredients

3 oz 3 oz to taste to taste

90 g 90 g to taste to taste 20 g

Procedure

Smoked trout Cream cheese Salt Pepper

Chives, chopped

1. Remove the skin and any bones from the smoked trout.

2. Place the trout and the cream cheese in the bowl of a food processor. Process until smooth. Season with salt and pepper if necessary. Mix in the chives.

3. Transfer to a bowl and refrigerate until needed.

9 slices

9 slices

Pumpernickel bread

4. Beat the trout mixture to soften. Spread the bread with a thin layer of the trout mixture.

S oz as needed

200-250 g as needed

Smoked salmon, sliced Chervil or parsley for garnish

Per 1 piece:

Calories, 35; Protein, 2 g; Fat, 1.5 g (40% cal.); Cholesterol, 5 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 100 mg..

5. On a sheet of plastic wrap, arrange the smoked salmon slices in a row, overlapping them slightly.

6. Beat the trout mixture and spread onto the smoked salmon. Roll to form a log, twist the ends of the plastic wrap, and knot or secure with kitchen string. Place in the freezer for 10-15 minutes or until firm. Cut into slices '/S in. (1 cm) thick.

7. Trim the crusts of the bread and cut each slice into 4 triangles.

8. Place 1 slice of the trout log cut side up on each triangle. Garnish each piece with a tiny sprig of chervil or a parsley leaf.

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