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Russian Smoked Trout Kotlets

fish, jw, russian, smoked

2 lb hot smoked lake trout
1 cup white bread; soaked in
1 milk and squeezed out
1 egg
1 bread crumbs
4 oz butter
1 cup oil; for frying
1 pepper to taste

Chop fish finely and add the soaked bread, egg and pepper. Roll tablespoons of the mix into balls. Insert 1/2 tsp butter into the middle of each ball, then flatten the ball into a 1/2" thick kotlet. roll kotlets in bread crumbs and deep fry in oil. Serve with a sauce and a salad. 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

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