Smoked trout salpicon

Yield: 1 servings

Measure Ingredient
1 large Smoked trout; boned and broken up
½ cup Celery; sliced on an angle
½ medium Red onion; diced
1 Baking potato; peeled and cubed
½ cup Tomato; seeded and chopped
¼ cup Cilantro; chopped
1 tablespoon Fresh thyme leaves
1 tablespoon Capers; chopped
2 teaspoons Pickled Serrano chilies; chopped
1 tablespoon Sherry vinegar
1 tablespoon Serrano juice
Salt and freshly ground black pepper
1 tablespoon Olive oil
1 teaspoon Cumin powder


Toss cubed potato with a pinch of cumin, salt and olive oil to coat. Roast on cookie sheet in a 400 degree F oven until brown.

Let sit to cool.

Put dressing ingredients in a mixing bowl and mix. Add vegetables, toss and add fish last. Toss and adjust seasonings. Let sit and reseason before serving.

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9259 Converted by MM_Buster v2.0l.

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