1 1/2 |
teaspoons prepared horseradish |
2 |
ounces smoked trout, cut into bite-size pieces |
| 1. |
Core pears. Cut pears in half lengthwise. Place pears on cutting board, cut sides down. Cut pears crosswise into 1-inch thick slices. Brush pears with lemon juice. For horseradish cream, in a small bowl stir together sour cream and horseradish. Top each pear wedge with horseradish cream. Top each with trout and a dill sprig. |
| 2. |
Serve immediately or cover and chill up to 4 hours before serving. Makes 8 to 10 servings. |
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