| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Salads | 6 | Servings | |
INGREDIENTS
| 1 | lb | Trout fillets; (smoked) |
| 1/2 | c | Mayonnaise |
| 2 | c | Cooked potatoes; diced |
| 1 | c | Celery; chopped |
| 1 | tb | Prepared mustard |
| 1/2 | c | Ripe olives; sliced |
| 1/2 | c | Cucumber; peeled & chopped |
| 1 | ts | Lemon juice |
| 1/4 | c | Carrot; grated |
| 1 | ts | Vinegar |
| 1/4 | c | Chopped onion |
| 1/2 | ts | Salt |
| 2 | tb | Chopped parsley |
| 1/4 | ts | Celery seed |
| 1 | ds | Pepper |
| Salad greens | ||
| Tomato wedges |
INSTRUCTIONS
Remove any remaining bones from fish. Flake the fish. Combine vegetables and fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Add mayonnaise mixture to fish mixture; toss lightly. Chill. Serve on salad greens. Garnish with tomato wedges. Serves 6. (Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, US Department of Interior) Recipes sent to me from Bill, wight@odc.net
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