Title: Smoked Trout or Salmon
Categories: Fish Penn Smoke
Yield: 1 Servings

1	c	Morton's Tender Quick
8	ts	Liquid smoke
1/4	c	Ice cream salt
1	ga	Water

Soak fish 24 hours in above mixute, using a crock or non-metalic container. Drain. Bake at 200 degrees for 4 hours on greased cookie sheet. Close door during baking. Turn once after two hours. Wrap in freezer paper and freeze to keep.

Note: Serve plain as an appetizer with unsalted crackers.

Shared by: Pat Stockett From: Pat Stockett Date: 28 Dec 96 National Cooking Echo Ä

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