East Indian Style Smoked Trout Appetizer
appetizers, fish, indian, smoke
1 lb hot smoked lake trout
2 potatoes
1 oil for frying
1 onion: chopped
4 centiliter garlic; minced
1/4 teaspoon tumeric
1/2 teaspoon ginger root; grated
3 tablespoon parsley; chopped
1 green chile; seeded and chopped
1 salt; to taste
2 tablespoon lemon juice
1 flour
1 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
Yield: 6 servings