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Photo by: Joseph De Leo
This can be stuffed into any cooked vegetable, served with crudités, spread on crostini or tucked into fully baked miniature tart shells.
Remove the skin, head and tail from the trout. Gently pull the fillets from the bones, leaving even the very fine bones attached.
In a mixing bowl, gently shred the fillets with two forks; remove any fine bones now. Set aside.
Cook the celery and onion in butter over medium-low heat until softened, about 5 minutes. Add, with pepper, to the fish. Cool.
Beat the cream until it holds soft peaks. Gently fold into the trout.Refrigerate for at least 3 to 4 hours, or up to 2 days, before using.
This makes enough to fill:
6 cucumber boats made from 5-ounce Kirby cucumbers
Shells made from three 7-ounce or four 6-ounce tomatoes
5 halves of 8-ounce Hass avocados
4 cooked boats made from 5-ounce zucchini
Nutritional information is based on 8 servings.
Nutrients per serving (% daily value)