Potato salad a la trout
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Trout fillets; (smoked) |
| ½ | cup | Mayonnaise |
| 2 | cups | Cooked potatoes; diced |
| 1 | cup | Celery; chopped |
| 1 | tablespoon | Prepared mustard |
| ½ | cup | Ripe olives; sliced |
| ½ | cup | Cucumber; peeled & chopped |
| 1 | teaspoon | Lemon juice |
| ¼ | cup | Carrot; grated |
| 1 | teaspoon | Vinegar |
| ¼ | cup | Chopped onion |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Chopped parsley |
| ¼ | teaspoon | Celery seed |
| 1 | dash | Pepper |
| Salad greens | ||
| Tomato wedges | ||
Directions
Remove any remaining bones from fish. Flake the fish. Combine vegetables and fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Add mayonnaise mixture to fish mixture; toss lightly. Chill. Serve on salad greens. Garnish with tomato wedges.
Serves 6.
(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, US Department of Interior)