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

Related recipes