Ingredients
1 lb hot smoked lake trout
2 potatoes
1 oil for frying
1 onion: chopped
4 cl garlic; minced
1/4 ts Tumeric
1/2 tsp ginger root; grated
3 tbs parsley; chopped
1 green chile; seeded and
-chopped
1 salt; to taste
2 tbs lemon juice
1 flour
1 lemon slices
Instructions
Cooking and mashed potatoes; Flakes and crush the fish; Combine the two. Fry
onion and garlic in oil for 5 min; Add turmeric, ginger, parsley and
Pepper; Fry another minute. Add potatoes-mix of fish, salt, and lemon
Juice; Stir and cook for 2 more minutes, cool. Mix the mixture into balls, roll
In flour and fry in oil on 375 to Browning. Hot serving with lemon
Slices.
onion and garlic in oil for 5 min; Add turmeric, ginger, parsley and
Pepper; Fry another minute. Add potatoes-mix of fish, salt, and lemon
Juice; Stir and cook for 2 more minutes, cool. Mix the mixture into balls, roll
In flour and fry in oil on 375 to Browning. Hot serving 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
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