Title: East Indian Style Smoked Trout Appetizer
Categories: Fish Smoke Indian Appetizer
Yield: 6 Servings

1	lb	Hot smoked lake trout
2		Potatoes
		Oil for frying
1		Onion: chopped
4	cl	Garlic; minced
1/4	ts	Tumeric
1/2	ts	Ginger root; grated
3	tb	Parsley; chopped
1		Green chile; seeded and chopped
		Salt; to taste
2	tb	Lemon juice
		Flour
		Lemon slices

Boil and mash potatoes; flake and mash the fish; combine the two. Fry onion and garlic in oil for 5 min; add tumeric, ginger, parsley and the chile pepper; fry 1 min more. Add potato-fish mix, salt and lemon juice; stir and cook 2 min more, cool. Roll mixture into balls, roll in flour and deep fry on oil at 375 til browned. Serve hot with lemon slices.

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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