East indian style smoked trout appetizer

Yield: 6 servings

Measure Ingredient
1 pounds Hot smoked lake trout
2 Potatoes
Oil for frying
1 Onion: chopped
4 cloves Garlic; minced
¼ teaspoon Tumeric
½ teaspoon Ginger root; grated
3 tablespoons Parsley; chopped
1 Green chile; seeded and chopped
Salt; to taste
2 tablespoons Lemon juice
Lemon slices

Boil and mash potatoes; flake and mash the fish; combine the two. Fry onion and garlic in oil for 5 min; add tumeric, ginger, parsley and the chile pepper; fry 1 min more. Add potato-fish mix, salt and lemon juice; stir and cook 2 min more, cool. Roll mixture into balls, roll in flour and deep fry on oil at 375 til browned. Serve hot with lemon slices.

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

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