Potato salad a la trout

6 Servings

Ingredients

Quantity Ingredient
1 pounds Trout fillets; (smoked)
½ cup Mayonnaise
2 cups Cooked potatoes; diced
1 cup Celery; chopped
1 tablespoon Prepared mustard
½ cup Ripe olives; sliced
½ cup Cucumber; peeled & chopped
1 teaspoon Lemon juice
¼ cup Carrot; grated
1 teaspoon Vinegar
¼ cup Chopped onion
½ teaspoon Salt
2 tablespoons Chopped parsley
¼ teaspoon Celery seed
1 dash Pepper
Salad greens
Tomato wedges

Directions

Remove any remaining bones from fish. Flake the fish. Combine vegetables and fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Add mayonnaise mixture to fish mixture; toss lightly. Chill. Serve on salad greens. Garnish with tomato wedges.

Serves 6.

(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, US Department of Interior)

Related recipes