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  • 1,629 Ratings
Grace Parisi
June 2010

Gallery

© Con Poulos

Recipe Summary

total:
35 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Skin the trout and break the fish into large flakes. Transfer the trout to a bowl and add the remaining lemon-caper mayonnaise, chopped olives and red onion; season with salt and pepper. Stir the spread until the fish is broken up but still slightly chunky. Serve with endives, radishes, cucumbers and cauliflower florets.

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Make Ahead

The spread can be refrigerated for up to 3 days.

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