Smoked trout potato scallop
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3/4 lb Hot smoked lake trout 1 c Thin white sauce or
2 c Potatoes; cooked, sliced -cream soup
1 tb Onion; grated 1/2 c Dry bread crumbs
Salt and pepper 1 tb Butter
Arrange alternate layers of sliced potatoes, onion, and flaked fish
in a buttered casserole. Season each layer with 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 Posted by: Jim Weller
Submitted By JIM WELLER On 11-13-95
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