Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Hot smoked lake trout 3 tb Flour
1 1/2 c Spinach; cooked, drained 1 1/4 c Fish stock; or milk
1 tb Butter; melted 2 tb Sherry
1/4 ts Pepper 1/4 c Parmesan cheese; grated
1/8 ts Nutmeg 3 Eggs; hard cooked, sliced
2 tb Onion; chopped 1 cl Garlic; fine chopped
1 tb Cooking oil Watercress; or parsley

Chop spinach, put in bottom of a greased baking dish; season with
melted butter, pepper and nutmeg. Cook onion and garlic in butter til
tender; blend in flour, add stock or milk and cook until thickened,
stirring constantly.

Break up and mash the fish; add it and the sherry to the sauce and
blend with a mixer or blender. Pour over the spinach. Sprinkle with
grated cheese and bake at 350 for 20-25 min. Garnish with sliced eggs
and watercress.

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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