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Title: Smoked Trout Potato Scallop
Categories: Fish Smoke Casserole
Yield: 6 Servings
| 3/4 | lb | Hot smoked lake trout |
| 2 | c | Potatoes; cooked, sliced |
| 1 | tb | Onion; grated |
| Salt and pepper | ||
| 1 | c | Thin white sauce or cream soup |
| 1/2 | c | Dry bread crumbs |
| 1 | tb | Butter |
Arrange alternate layers of sliced potatoes, onion, and flaked fish in a buttered casserole. Season each layer with 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 Posted by: Jim Weller
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