Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Hot smoked lake trout 1 ds Garlic powder
2 c Potatoes; cooked*, sliced 1 c Thin white sauce
2 tb Onion; grated 1/2 c Dry bread crumbs
1/2 ts Louisiana hot sauce 1 tb Butter
Salt and pepper

* 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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