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| 1 x ca. 450 g | Yellow perch fillets |
| 1 ca. 1 Liter | water boiling |
| 1 Esslöffel | salt |
| 1 Tasse | Sandwich spread; divided |
| 1 Prise | salt |
| 1 Prise | pepper |
| 18 Scheibe | Buttered toast |
| 4 | Hard-boiled eggs sliced |
| 6 | Lettuce leaves |
| 3 | tomatoes |
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Skin fillets and place in boiling salted water. Cover and return to the boiling point; simmer for 10 minutes or until fish flakes easily when tested with a fork. Drain and flake.
Combine flaked fish, 1/2 cup sandwich spread, salt and pepper.
Spread 6 slices of toast with fish mixture; arrange egg, lettuce, and remaining 1/2 cup sandwich spread between other slices.
Fasten together with toothpicks.
Cut into quarters.
Garnish with tomato wedges.
Possum Kingdom Lake Cookbook
Mc Formatted using Mc Buster 2.0d & Snt on 4/10/98
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