Yield: 1 servings
|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.