Title: Country Pot Smoked Trout
Categories: Fish Smoke Stew Blank
Yield: 4 Servings

1/2	lb	Hot smoked lake trout
1/4	lb	Cooked ham; cubed
6	md	Potatoes; quartered
1	sm	Onion; sliced
2	tb	Butter
		Parsley
		Pepper

In a medium pot, sprinkle the sliced onions over the potatoes and just barely cover with water. Cook until the potatoes are 2/3 done. Flake the fish and place it with the ham on top of the potatoes and continue cooking til done. Serve the potatoes, ham and salmon with the broth from the pot. Dot with butter and sprinkle with parsley.

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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