Title: Russian Smoked Trout Kotlets
Categories: Smoke Fish Russian
Yield: 6 Servings

2	lb	Hot smoked lake trout
1	c	White bread; soaked in
		Milk and squeezed out
1		Egg
		Bread crumbs
4	oz	Butter
1	c	Oil; for frying
		Pepper to taste

Chop fish finely and add the soaked bread, egg and pepper. Roll tablespoons of the mix into balls. Insert 1/2 tsp butter into the middle of each ball, then flatten the ball into a 1/2" thick kotlet. roll kotlets in bread crumbs and deep fry in oil. Serve with a sauce and a salad.

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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