Smoked Trout Rangoons
If smoked trout is your thing, you must try this easy rangoon recipe
If you have some smoked trout, you must try my best trout recipe.
- 8 oz cream cheese (room temperature)
- 6 green onions, finely chopped (use 3 inches of the green stem)
- 1/2 cup smoked trout, boned (skin removed and flaked)
- 2 tsp minced garlic
- 30 Wonton wrappers (keep them covered with a damp paper towel)
- Canola oil for frying
In a medium mixing bowl, beat the room temperature cream cheese until smooth. Add the minced green onion, garlic, and smoked trout. Blend until smooth.
Place 1-1/2 teaspoons of the cream cheese smoked trout filling in the center of a wonton wrapper. Moisten the edges of the wrapper with water and fold the opposite corners of the wrapper over the filling. Press the edges to seal the wrapper. Make a batch of 8 to 10 rangoons and then cook each batch.
In an electric skillet heat 1 inch of oil to 375 degrees. Fry the batches of rangoons for 1 to 2 minutes till golden brown, carefully turn each Rangoon once. Drain golden brown rangoons on paper towels. Keep warm in a warming oven. Serve with sweet and sour sauce.
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