1 (8-ounce) package smoked trout (such as Ducktrap)
1 (8-ounce) block fat-free cream cheese, softened
2 tablespoons finely chopped red onion
1 tablespoon fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/8 teaspoon salt
2 drops hot sauce (such as Tabasco)
32 melba toast rounds
How to Make It
Flake trout with a fork; discard any skin and bones.
Place fish and cream cheese in a food processor; process until smooth. Spoon into a bowl. Add onion and next 6 ingredients, stirring until well blended. Cover and chill at least 1 hour. Serve with melba toast rounds.