Smoked Trout Chowder Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/3 lbs: Hot smoked lake trout,
Salt and pepper,
1 cup: Cream of potato, celery or
Parsley,
-mushroom soup,
Dill,
1 cup: Milk,
Directions:
Heat fish and milk to boiling. Flake fish and add. Season to taste
with salt and pepper. Serve and sprinkle with parsley and dill.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-13-95
Source from luhu.jp
with salt and pepper. Serve and sprinkle with parsley and dill.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-13-95
Source from luhu.jp