Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Hot smoked lake trout 3 tb Parsley; chopped
2 Potatoes 1 Green chile; seeded and
Oil for frying -chopped
1 Onion: chopped Salt; to taste
4 cl Garlic; minced 2 tb Lemon juice
1/4 ts Tumeric Flour
1/2 ts Ginger root; grated Lemon slices

Boil and mash potatoes; flake and mash the fish; combine the two. Fry
onion and garlic in oil for 5 min; add tumeric, ginger, parsley and
the chile pepper; fry 1 min more. Add potato-fish mix, salt and lemon
juice; stir and cook 2 min more, cool. Roll mixture into balls, roll
in flour and deep fry on oil at 375 til browned. Serve hot with lemon
slices.

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 11-19-95

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