Hot Grilled Trout

1/4 cup fresh lemon juice
2 tablespoon melted butter or margarine
2 tablespoon vegetable oil
2 tablespoon chopped fresh parsley
2 tablespoon sesame seeds
1 tablespoon tabasco pepper sauce
1 teaspoon grated fresh ginger
1/2 teaspoon salt
4 whole brook trout, cleaned about 1; pound each
Charcoal-grilled fish takes on a new level of flavor when marinated
in this wonderful sauce, intensified by a full tablespoon of Tabasco
sauce. ~------------------------------------------------------
Hot Salmon Puffs
----SALMON PUFFS----
15 1/2 oz salmon, pink, canned
1 cup water
1/2 cup butter
12 drop hot sauce
1/4 teaspoon salt
1 cup flour
4 eggs
2 tablespoon chives, minced
----HORSERADISH SAUCE----
1 cup sour cream
1 tablespoon horseradish
2 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon fresh grated lemon peel
1 dash white pepper
Drain salmon, remove the skin and bones, if desired. In a pan,
combine water, butter, hot sauce and the salt. Bring to a full boil
over high heat. Add flour all at once. Stir and cook over medium
heat for about 3 minutes, until mixture lea ves sides of the pan and
thickens. Remove form heat and beat in 4 eggs, 1 at a time, until
mixture is smooth and shiny. Add chives and salmon. Stir until
blended. Cool 15 minutes. Heat 3 inches oil in skillet to 370 .
Drop level teaspoons of salmon mixture nto hot oil. Fry, turning
occa sionally, until golden about 3 minutes. Drain.
Keep warm in 200 oven until serving time.
Puffs may be done ahead anf frozen. Tahw and reheat in microwave or