| 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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