Title: Smoky Cheese Bake
Categories: Fish Smoke Cheese Blank
Yield: 4 Servings

1	lb	Hot smoked lake trout
		Butter; for pan
1	c	Heavy cream
2	md	Tomatoes
1/4	c	Swiss cheese; grated
2	tb	Parmesan cheese; grated
		Freshly ground black pepper

Flake the fish and spread it in a buttered, shallow baking dish. Pour 1/2 the cream over the fish. Dice the tomatoes and spread over the cream. Season with pepper. Pour the other 1/2 of the cream over the tomatoes. Sprinkle with the cheeses. Bake at 350 for 20 min then brown the top under the broiler.

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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