Title: Smoked Trout Curry
Categories: Fish Smoke Blank
Yield: 6 Servings

1	lb	Hot smoked lake trout
1/4	c	Onion; chopped
3	tb	Butter or oil
3	tb	Flour
1 1/2	ts	Curry powder
1/4	ts	Salt
1/4	ts	Ginger
		Pepper
2	c	Milk
3	c	Cooked rice
		Condiments:
		Chopped green pepper
		Chopped canton ginger
		Chopped tomatoes
		Chopped onions
		Toasted shredded coconut
		Sieved hard cooked eggs
		Chopped nuts

Cook onion in butter or oil, blend in flour and seasonings. Add the milk and cook until thick, stirring constantly. Add the flaked fish and beat. Serve over the rice and sprinkle with your choice of condiments.

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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