Title: Norwegian Smoked Trout Farce
Categories: Smoke Fish Scandinavia
Yield: 4 Servings

1	lb	Hot smoked lake trout
5	tb	Potato flour
2		Eggs
1	qt	Light cream [or less]
		White pepper
		Salt
2	oz	Butter

Use a blender or mincer to reduce fish to a paste. Work in softened butter with your hands, then work in eggs one at a time, then gradually mix in cream until the paste is of a good consistancy for shaping into small balls. If the farce curdles place the bowl in hot water and whip it smooth again. Bring one quart of salted water to a boil and shape farce into balls with 2 spoons dipped into hot water. Cook one ball for 10 minto check its consistancy. if too stiff add more cream, if too soft add more egg. Cook a few at a time for 10 min. Serve with a fish sauce.

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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