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 |
DRESSING
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.