Title: Smoked Trout with Shrimp and Mussels in a Blanket
Categories: Smoke Shellfish
Yield: 6 Servings

1 1/2	lb	Hot smoked lake trout
3	tb	Butter; melted
		Freshly ground black pepper
1	tb	Lemon rind; grated
4	ts	Parsley; finely chopped
4	ts	Fresh cervil, basil or tarragon or 1 tsp dried
1	c	Shrimp; cooked
1	c	Mussels; steamed
		Batter:
1	c	Flour
2		Eggs
2 1/2	c	Milk

Sift blour into a mixing bowl and make a well in the center. Break one egg into the welland mix, then add half the milk. Stir in remaining egg and beat until smppth; gradually beat in the rest of the milk. Let the batter stand for one hour.

Break fish into bite size pieces and arrange in a baking dish. Add seasonings. Pour melted butter over the fish and toss to coat. Sprinkle with shrimp and mussels. Pour batter over the fish and bake at 375 until batter has risen, is brown and firm. Serve immediately.

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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