Smoked Trout with Apple-Horseradish Cream

Makes 12 servings

Stacy

ingredients

1/2 cup all-purpose flour (about 2 1/4 ounces)
4 3/4 cups shredded peeled baking potato (about 2 pounds)
1/2 cup grated fresh onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large egg whites
3 tablespoons olive oil, divided
Cooking spray
1/4 cup reduced-fat mayonnaise
3 tablespoons finely chopped Granny Smith apple
2 tablespoons plain fat-free yogurt
4 teaspoons prepared horseradish
4 ounces smoked rainbow trout, bones removed, broken into 48 pieces
3 tablespoons chopped fresh chives

directions

1
Preheat oven to 400°.
2
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through egg whites) in a large bowl, stirring until blended. Divide mixture into 48 level tablespoon-sized pancakes, squeezing each to remove excess moisture.
3
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 16 pancakes; cook 3 minutes on each side or until browned. Arrange on two baking sheets coated with cooking spray. Repeat procedure twice with remaining oil and pancakes. Bake at 400° for 5 minutes or until cooked through.
4
Combine mayonnaise, apple, yogurt, and horseradish in a small bowl; place 1/2 teaspoon mayonnaise mixture on each pancake. Top each with a trout piece; sprinkle with chives.

notes

Serving Size (4 pancakes) Calories:149 (28% from fat) Fat:4.6g (sat 0.7g,mono 2.7g,poly 0.6g) Protein:5.4g Carbohydrate:22g Fiber:1.7g Cholesterol:8mg Iron:0.6mg Sodium:260mg Calcium:12mg

Source: Stacy