East Indian-Style Smoked Trout Appetizer
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Ingredients
| 1 lb. | hot smoked lake trout | | 2 | potatoes | | Oil for frying | | 1 | onion, chopped | | 4 cloves | garlic, minced | | 1/4 tsp. | turmeric | | 1/2 tsp. | grated ginger root | | 3 tbsp. | chopped parsley | | 1 | green chili, seeded and chopped | | Salt, to taste | | 2 tbsp. | lemon juice | | Flour | | Lemon slices |
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Instructions
Boil and mash potatoes; flake and mash the fish. Combine the two. Fry onion and garlic in oil for 5 minutes; add turmeric, ginger, parsley and the chili pepper; fry 1 minute more. Add potato-fish mixture, salt and lemon juice; stir and cook 2 minutes more. Cool. Roll mixture into balls, roll in flour and deep-fry in 375°F oil until browned. Serve hot with lemon slices.