Title: Smoked Trout Florentine
Categories: Fish Smoke Casserole
Yield: 6 Servings

1	lb	Hot smoked lake trout
1 1/2	c	Spinach; cooked, drained
1	tb	Butter; melted
1/4	ts	Pepper
1/8	ts	Nutmeg
2	tb	Onion; chopped
1	tb	Cooking oil
3	tb	Flour
1 1/4	c	Fish stock; or milk
2	tb	Sherry
1/4	c	Parmesan cheese; grated
3		Eggs; hard cooked, sliced
1	cl	Garlic; fine chopped
		Watercress; or parsley

Chop spinach, put in bottom of a greased baking dish; season with melted butter, pepper and nutmeg. Cook onion and garlic in butter til tender; blend in flour, add stock or milk and cook until thickened, stirring constantly.

Break up and mash the fish; add it and the sherry to the sauce and blend with a mixer or blender. Pour over the spinach. Sprinkle with grated cheese and bake at 350 for 20-25 min. Garnish with sliced eggs and watercress.

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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