smoked trout stack

Ingredients

8 oz freshly smoked trout, flaked and checked for bones

3 scallions, finely chopped (white and light green parts)

1 tsp fresh dill, finely chopped

1 T mayo

1 T lemon juice

Arugula leaves (about 30)

Wonton Crackers (see below)

Directions

Place flaked trout in a medium bowl. Toss trout with scallion and dill. Combine lemon juice and mayonnaise in a smaller bowl. Drizzle mayonnaise mixture over trout. Lightly combine.

Place in an airtight container and refrigerate.

Place a small-flaked mound on top an arugula leaf on a wonton cracker. It should look like a little haystack.

Makes 24

Wonton Crackers

Ingredients

1 pkg Wonton Wrappers

Melted Butter

Directions

Preheat oven to 350 degrees.

Brush melted butter onto a sturdy cookie sheet with a pastry brush.

Cut desired amount of wonton wrappers into quarters (each wrapper will yield four square “crackers”)

Place cut wonton squares in a single layer not touching on the buttered cookie sheet. Brush tops with melted butter.

Bake until just crisp and barely brown about 5 minutes (watch carefully so they do not get to dark- you might want to rotate the cookie sheet halfway through)

Unused wonton wrappers can be store in the refrigerator in a Ziploc bag for future use.