Title: Turkish Smoked Trout Croquettes
Categories: Smoke Fish Mideast
Yield: 4 Servings

1/2	lb	Hot smoked lake trout
1	sl	White bread
2		Eggs
2	tb	Parsley; chopped
2	tb	Fresh dill; chopped
2		Green onions; chopped
2	tb	Black currants
2	tb	Walnuts; chopped
1/2	ts	Allspice
1/2	c	Flour
		Pepper
		Oil for frying

Flake fish into a mixing bowl. Moisten bread in water and squeeze out excess. Add bread, eggs, onions, parsley, dill, currants, walnuts and seasonings. Mash with a fork into a paste and roll into croquettes about 2 1/2" long. Roll croquettes in flour and fry in oil until golden brown.

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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