| 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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