Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Hot smoked lake trout |
½ cup | Sour cream |
2 tablespoons | Green onions; chopped |
\N \N | Fresh ground pepper |
½ teaspoon | Celery salt |
2 tablespoons | Parsley; chopped |
\N \N | Lettuce leaves |
Break salmon into bite size pieces and add sour cream, onion, parsley and celery salt. Season with pepper. Serve in lettuce cups.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-19-95