Potato Salad A La Trout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Salads, Seafood | 6 | Servings | |
INGREDIENTS
| 1 | lb | Trout fillets, smoked |
| 1/2 | c | Mayonnaise |
| 2 | c | Cooked potatoes, diced |
| 1 | c | Celery, chopped |
| 1 | T | Prepared mustard |
| 1/2 | c | Ripe olives, sliced |
| 1/2 | c | Cucumber, peeled & chopped |
| 1 | t | Lemon juice |
| 1/4 | c | Carrot, grated |
| 1 | t | Vinegar |
| 1/4 | c | Chopped onion |
| 1/2 | t | Salt |
| 2 | T | Chopped parsley |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 5.1mg
Sodium: 603.8mg
Potassium: 960.4mg
Carbohydrates: 38g
Fiber: 5.9g
Sugar: 5.3g
Protein: 4.9g