In a food processor puree the trout, the yogurt, the mayonnaise, the lemon juice, the minced dill, the onion, and salt and pepper to taste until the mixture is smooth. The trout mixture may be made 1 day in advance and kept covered and chilled. On each piece of bread spread a scant teaspoon of the mixture, mounding it, and garnish each canapes with a dill sprig. Makes about 36 canapes. Gourmet September 1991
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 354 (77%)|
|Amt Per Serving||% DV|
|Total Fat 39.3g||52 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 30.6mg||9 %|
|Sodium 836.2mg||29 %|
|Potassium 20mg||1 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 28.7g|
|Protein 1.1g||2 %|
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Calories per serving: 461
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