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 |
\N \N | 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