Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Hot smoked lake trout 2 tb Butter
1/4 lb Cooked ham; cubed Parsley
6 md Potatoes; quartered Pepper
1 sm Onion; sliced

In a medium pot, sprinkle the sliced onions over the potatoes and just
barely cover with water. Cook until the potatoes are 2/3 done. Flake
the fish and place it with the ham on top of the potatoes and
continue cooking til done. Serve the potatoes, ham and salmon with
the broth from the pot. Dot with butter and sprinkle with parsley.

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 11-13-95

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