| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive15 | 1 | servings | |
INGREDIENTS
| 1 | lg | Smoked trout; boned and broken up |
| 1/2 | c | Celery; sliced on an angle |
| 1/2 | md | Red onion; diced |
| 1 | Baking potato; peeled and cubed | |
| 1/2 | c | Tomato; seeded and chopped |
| 1/4 | c | Cilantro; chopped |
| 1 | tb | Fresh thyme leaves |
| 1 | tb | Capers; chopped |
| 2 | ts | Pickled Serrano chilies; chopped |
| 1 | tb | Sherry vinegar |
| 1 | tb | Serrano juice |
| Salt and freshly ground black pepper | ||
| 1 | tb | Olive oil |
| 1 | ts | Cumin powder |
INSTRUCTIONS
DRESSING Toss cubed potato with a pinch of cumin, salt and olive oil to coat. Roast on cookie sheet in a 400 degree F oven until brown. Let sit to cool. Put dressing ingredients in a mixing bowl and mix. Add vegetables, toss and add fish last. Toss and adjust seasonings. Let sit and reseason before serving. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9259 Converted by MM_Buster v2.0l.
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