Smoked Trout Spread on Crispy Won Ton Triangles
Yield: 42 servings, three topped won ton triangles each
Ingredients   Weights   Measures
 smoked trout, deboned    12 oz.    -
 PHILADELPHIA Original Cream Cheese, softened    9 oz.    -
 GREY POUPON Bistro Sauce    2 oz.    1/4 cup
 KRAFT MAYO Real Mayonnaise    1 oz.    2 Tbsp.
 green onions, finely diced    1 oz.    1/4 cup
 roasted red peppers, small dice    1 oz.    2 Tbsp.
 red onions, finely diced    1 oz.    2 Tbsp.
 flat-leaf parsley, chopped    -    2 Tbsp.
 yellow peppers, roasted, small dice    -    2 tsp.
 ground black pepper    -    to taste
 won ton wrappers    -    64 each
 chipotle chili pepper    -    2 tsp.
PLACE trout in food processor; cover. Process until minced. Set aside. Beat cream cheese in 6-qt. bowl of electric mixer fitted with paddle attachment 1 min. or until creamy. Scrape paddle and bowl. Add bistro sauce and mayonnaise; mix well. Add trout and all remaining ingredients except won tons and chili pepper; beat on low speed just until blended. Transfer to bowl; cover. Refrigerate 1 to 2 hours to allow flavors to blend.
MEANWHILE, cut each won ton wrapper diagonally in half to form two triangles. Place in single layer in two full-sheet pans (or in one full-sheet pan for trial recipe). Spray won tons with cooking spray; sprinkle lightly with chili pepper powder. Bake in 350ºF-convection oven 5 to 8 min. or until crisp and lightly browned. Transfer to wire racks; cool completely.
SPOON 1-1/2 tsp. of the trout spread onto center of each won ton triangle.
Make Ahead
Trout spread can be stored in refrigerator up to 2 days before using as directed.
K:54998v01