Instructions: Fillet trout and remove as many bones as possible. You should have about 12 oz/375 g filleted trout. Chop finely by hand or in a food processor.

Blend in remaining ingredients and adjust seasonings to taste.

NOTE: To
make this lighter, use low-fat mayonnaise or unflavoured yogurt instead of regular mayonnaise.

NOTES : This tasty spread, from Bonnie Sterns "Appetizers" cookbook, can be served with black, rye or French bread, but is equally delicious as a stuffing for vegetables such as Belgian endive, mushroom caps or cucumber rings.

This recipe makes approximately 1
1/2 cups (375 mL).

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