Swedish Trout 'N' Potato Casserole
6 small, whole dressed, fresh or frozen rainbow trout
4 cps frozen southern-style hash brown potatoes (1 lb 2 oz.)
1/4 cp chopped parsley
1 tbsp dill weed
2 tbsp melted butter or margerine
1 tbsp salt
3/4 cp buttermilk
1 cp whipping cream
1 jar (3 oz.) caviar (optional)
melted butter or margerine
1 - Thaw trout in a plastic bag in cold water, if frozen.
2 - Remove from plastic, finse and pat dry.
3 - Toss potatoes with parsley, dill weed, butter, and salt.
4 - Put potatoes in a buttered 2-quart baking dish.
5 - Combine buttermilk with whipping cream and pour over potatoes.
6 - Bake in preheated 400 degree oven for 30 minutes.
7 - Spoon caviar evenly over potatoes.
8 - Season cavity of trout with salt and arrange on top of potatoes in baking dish.
9 - Brush fish with melted butter or margerine and bake an additional 25-30 minutes
or until fish flakes easily when tested with a fork. Do not overcook.
10 - Garnish with fresh lemon slices and fresh dill weed if desired.