Smoked trout salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ¼ | cup | Diced red or green onion |
| Salt and freshly ground pepper to taste | ||
| 1 | tablespoon | Red-wine or sherry vinegar |
| 3 | tablespoons | Olive oil |
| 1 | pounds | Red-skinned potatoes, steamed, cooled, and cut into bitesize pieces |
| 1 | cup | Diced celery |
| ½ | pounds | Smoked trout, skinned and flaked |
| 1 | tablespoon | Chopped parsley, chervil or dill |
Directions
If the onion is strong soak it in cold water for 15 minutes; drain and pat dry.
Dissolve a large pinch of salt i the vinegar in a mixing bowl and stir in pepper. Add the oil and whisk until combined. Add the onion, potatoes, celery, fish and herbs; toss to coat everything evenly with dressing. Chill until ready to serve.
PER SERVING: 270 calories, 13 g protein, 22 g carbohydrate, 15 g fat (2 g saturated), 31 mg cholesterol, 103 mg sodium, 3 g fiber.
From an article by Jay Harlow, The San Francisco Chronicle, 7/1/92.
Posted by Stephen Ceideburg