Steam or bake trout. Pull off skin and lift bones . . . this can usually be done in one piece. Combine meat with a block of cream cheese, chopped onion, mayo, parmesan cheese, capers, fresh lemon juice, salt and pepper.
Variations can be made by substituting capers with pickle relish, or black or green olives. Also, garlic, green peppers, sun dried tomatoes, can be added. It's best to choose a combination of
two or three of these flavors and use one trout per block of cream Be creative!
cheese with the lemon, mayo, and parmesan.
Original etching - copyright, Sandy Scott