Smoked trout potato scallop v2.0

Yield: 6 servings

Measure Ingredient
¾ pounds Hot smoked lake trout
2 cups Potatoes; cooked*, sliced
2 tablespoons Onion; grated
½ teaspoon Louisiana hot sauce
Salt and pepper
1 dash Garlic powder
1 cup Thin white sauce
½ cup Dry bread crumbs
1 tablespoon Butter

* The potatoes should be boiled until _almost_ cooked, but still have a "bone" in the centre. They will finish in the oven.

Arrange alternate layers of sliced potatoes, onion, and flaked fish in a buttered casserole. Season each layer with hot sauce, garlic, salt and pepper. Add the white sauce; sprinkle with crumbs and dot with butter. Bake at 375 for 20 min until browned.

From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Adapted and posted by: Jim Weller Submitted By JIM WELLER On 12-13-95

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