4 oz. smoked trout or salmon
3 oz. cream cheese
1 tbsp. chopped parsley
1 to 2 tbsp. milk
Thinly sliced cucumber
Melba wafers or small round bagel toasts
1 tbsp. chopped red bell pepper
Skin and flake trout. Combine trout, cream cheese, and parsley. Stir in milk to make a spreading consistency.
Place trout mixture in a heavy- duty plastic bag. Snip off one corner. Place cucumber slices on wafers. Pipe trout mixture onto wafers using about half a tablespoon per round or spoon mixture onto wafers. Garnish with bell pepper.
Serves 32 to 40