Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Hot smoked lake trout 3 c Cooked rice
1/4 c Onion; chopped Condiments:
3 tb Butter or oil Chopped green pepper
3 tb Flour Chopped canton ginger
1 1/2 ts Curry powder Chopped tomatoes
1/4 ts Salt Chopped onions
1/4 ts Ginger Toasted shredded coconut
Pepper Sieved hard cooked eggs
2 c Milk Chopped nuts

Cook onion in butter or oil, blend in flour and seasonings. Add the
milk and cook until thick, stirring constantly. Add the flaked fish
and beat. Serve over the rice and sprinkle with your choice of
condiments.

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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