Smoked Trout And Dill Spread

1. Line two 2 1/2 cup molds with plastic wrap.

2. Place trout, onion, mayonnaise, dill, horseradish, lemon juice, Worcestershire sauce, and white pepper in a food processor.

3. Process until well-blended, 20-30 seconds.

4. Stir in chopped eggs.

5. Spoon into prepared molds, cover, and refrigerate at least 2 hours or overnight.

6. To serve, unmold and garnish with egg wedges.

7. Serve with brown bread, crackers, or toast rounds.

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Nutrient	Quantity
Total fats	50.4128 g
Protein	13.4068 g
Carbohydrates	13.0659 g
Energy	556.9001 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4708 g
Water	219.5028 g
Aspartic acid	1.2819 g
Calcium, Ca	69.3224 mg
Lutein + zeaxanthin	44.2475 g
Fiber, total dietary	2.0892 g
Fatty acids, total saturated 22:0	0.08 g
Carotene, beta	40.8258 g
Niacin	2.8423 mg
Fatty acids, total saturated 18:4	0.0363 g
Vitamin A, RAE	23.7742 g
Arginine	0.7892 g
Riboflavin	0.2337 mg
Fatty acids, total polyunsaturated 15:0	0.006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.3039 g
Glutamic acid	1.9663 g
Sodium, Na	1156.5645 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9356 g
Total lipid (fat)	50.4128 g
Manganese, Mn	0.6346 mg
Fructose	1.1998 g
Proline	0.4283 g
Fatty acids, total saturated 16:0	5.5808 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.8576 g
Choline, total	54.537 mg
Sugars, total	6.511 g
Serine	0.4986 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	1.0119 g
Fatty acids, total saturated 20:4 undifferentiated	0.1071 g
Vitamin B-6	0.2353 mg
Selenium, Se	10.8399 g
Ash	3.959 g
Vitamin D	87.8333 IU
Fatty acids, total saturated 18:1 undifferentiated	34.4468 g
Pantothenic acid	1.308 mg
Phenylalanine	0.4803 g
Copper, Cu	0.198 mg
Betaine	0.08 mg
Thiamin	0.2582 mg
Retinol	15.5466 g
Methionine	0.3502 g
Iron, Fe	1.7882 mg
Carbohydrate, by difference	13.0659 g
Phosphorus, P	194.3875 mg
Folate, total	39.5922 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1145 g
Fatty acids, total saturated 22:1 undifferentiated	0.4705 g
Alanine	0.731 g
Cholesterol	71.1467 mg
Valine	0.6248 g
Fatty acids, total saturated 18:2 undifferentiated	4.4485 g
Glycine	0.5869 g
Carotene, alpha	0.1133 g
Glucose (dextrose)	1.727 g
Fatty acids, total saturated 14:0	0.1271 g
Zinc, Zn	0.7964 mg
Isoleucine	0.5557 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	5.5821 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.9783 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	211.231 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1037 g
Folate, DFE	39.5922 g
Tryptophan	0.1434 g
Vitamin C, total ascorbic acid	19.504 mg
Phytosterols	13.8 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0754 g
Tyrosine	0.4095 g
Vitamin B-12	4.5535 g
Vitamin K (phylloquinone)	63.042 g
Fatty acids, total saturated	6.9387 g
Histidine	0.3582 g
Fatty acids, total monounsaturated	36.1588 g
Threonine	0.5338 g
Folate, food	39.5922 g
Fatty acids, total polyunsaturated 17:0	0.0232 g
Vitamin D (D2 + D3)	2.21 g
Fatty acids, total polyunsaturated 24:0	0.0278 g
Cryptoxanthin, beta	4.43 g
Vitamin D3 (cholecalciferol)	2.21 g
Vitamin E (alpha-tocopherol)	2.7037 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	31.1869 mg
Lysine	1.1145 g
Potassium, K	521.1111 mg
Cystine	0.1298 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Mayonnaise	0.5 cup	418.76	0	46.4
Worcestershire sauce	2 teaspoons	8.84	2.2055	0
dill	2 tablespoons	0	0	0
white pepper	0	0	0	0
hard egg	2	0	0	0
horseradish	4 teaspoons	9.6	2.258	0.138
red onion	0.5 cup	32	7.472	0.08
trout	2	83.8667	0	3.7457