Yield: 6 servings
|¾ pounds||Hot smoked lake trout|
|2 cups||Potatoes; cooked*, sliced|
|2 tablespoons||Onion; grated|
|½ teaspoon||Louisiana hot sauce|
|\N \N||Salt and pepper|
|1 dash||Garlic powder|
|1 cup||Thin white sauce|
|½ cup||Dry bread crumbs|
* 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