East indian style smoked trout appetizer
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hot smoked lake trout |
| 2 | Potatoes | |
| Oil for frying | ||
| 1 | Onion: chopped | |
| 4 | cloves | Garlic; minced |
| ¼ | teaspoon | Tumeric |
| ½ | teaspoon | Ginger root; grated |
| 3 | tablespoons | Parsley; chopped |
| 1 | Green chile; seeded and chopped | |
| Salt; to taste | ||
| 2 | tablespoons | Lemon juice |
| Flour | ||
| Lemon slices | ||
Directions
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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