|1. Cut head and tail
from each trout; remove skin and bones and discard. In
food processor with knife blade attached, blend trout,
cream cheese, mayonnaise dressing, lemon juice, and
black pepper until smooth.
2. Spoon trout mixture
into medium bowl; stir in minced chives. Cover and
refrigerate if not serving right away. Allow
refrigerated pâté to stand at room temperature 15
minutes to soften before serving. Garnish with chives.
Serve with crackers and cucumber slices.
Each tablespoon pâté
without crackers or cucumbers: About 35 calories, 2 g
protein, 1 g carbohydrate, 3 g total fat, (1 g