- 1 pound smoked trout fillets, skinned
- 1/2 cup sliced celery
- 1/3 cup sliced green onions
- 1/3 cup part-skim ricotta cheese
- 1/4 cup tub-style light cream cheese
- 1 tablespoon stick margarine or butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 88 water crackers
- Break trout fillets into large pieces. Place trout pieces and the next 8 ingredients (trout through hot sauce) in a food processor, and process until smooth, scraping the sides of processor bowl occasionally. Serve spread with crackers.