|1 pounds||Smoked Spanish mackerel or other smoked fish|
|2 cups||Diced; cooked potatoes|
|1 cup||Chopped celery|
|½ cup||Chopped; peeled cucumber|
|½ cup||Sliced ripe olives|
|¼ cup||Grated onion|
|¼ cup||Chopped onion|
|2 tablespoons||Chopped parsley|
|½ cup||Mayonnaise or salad dressing|
|1 tablespoon||Prepared mustard|
|1 teaspoon||Lemon juice|
|½ teaspoon||Celery seed|
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake fish. Combine vegetables with fish.
Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Chill. Serve on salad greens. Garnish with tomato wedges.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.
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