Name: Smoked Trout Salad
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

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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