| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Game, Fish | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1/4 | c | Diced red or green onion |
| Salt and freshly ground pepper to taste | ||
| 1 | tb | Red-wine or sherry vinegar |
| 3 | tb | Olive oil |
| 1 | lb | Red-skinned potatoes, steamed, cooled, and cut into bitesize pieces |
| 1 | c | Diced celery |
| 1/2 | lb | Smoked trout, skinned and flaked |
| 1 | tb | Chopped parsley, chervil or dill |
INSTRUCTIONS
If the onion is strong soak it in cold water for 15 minutes; drain and pat dry. Dissolve a large pinch of salt i the vinegar in a mixing bowl and stir in pepper. Add the oil and whisk until combined. Add the onion, potatoes, celery, fish and herbs; toss to coat everything evenly with dressing. Chill until ready to serve. PER SERVING: 270 calories, 13 g protein, 22 g carbohydrate, 15 g fat (2 g saturated), 31 mg cholesterol, 103 mg sodium, 3 g fiber. From an article by Jay Harlow, The San Francisco Chronicle, 7/1/92. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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