|1 pounds||Smoked trout; or salmon|
|1 quart||Cabbage; shredded|
|¼ cup||Chopped onion|
|¼ cup||Chopped parsley|
|2||Hard-boiled eggs; chopped|
Flake the fish and combine with the cabbage, onion, parsley and eggs.
Add dressing and mix thoroughly. Serve on salad greens. Sprinkle with paprika.
(Adapted from a recipe in "Fish Recipes from the Great Lakes", U.S.
Government Printing Office)
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