Smoked trout potato scallop v2.0
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Hot smoked lake trout |
| 2 | cups | Potatoes; cooked*, sliced |
| 2 | tablespoons | Onion; grated |
| ½ | teaspoon | Louisiana hot sauce |
| Salt and pepper | ||
| 1 | dash | Garlic powder |
| 1 | cup | Thin white sauce |
| ½ | cup | Dry bread crumbs |
| 1 | tablespoon | Butter |
Directions
* The potatoes should be boiled until _almost_ cooked, but still have a "bone" in the centre. They will finish in the oven.
Arrange alternate layers of sliced potatoes, onion, and flaked fish in a buttered casserole. Season each layer with hot sauce, garlic, 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 Adapted and posted by: Jim Weller Submitted By JIM WELLER On 12-13-95
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