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Champagne Melon With Smoked Trout

fish, fruits, salads

1/4 honeydew melon
1/4 cantaloupe
2 cups champagne
2 boneless smoked trout
--about 8 ounces
1 tablespoon fresh lemon iuice
2 tablespoons chopped red onion
2 tablespoons chopped green onion

1. Remove the rinds of the melons. Slice each melon section very thin and place in a shallow casserole dish. Pour the champagne over the melon slices and allow to stand for 1 hour. Chill.

2. Remove any skin from the trout and crumble the trout meat into a small bowl. Mix the lemon juice and onion with the trout.

3. Remove melon slices from champagne and arrange equal parts of honeydew and cantaloupe on four chilled plates. Sprinkle with trout mixture over the chilled melon slices and serve.

Per serving: About 184 cal, 14 g pro, 9 g car, 1 g fat, 7% cal from fat, 18 mg chol, 583 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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