Scandinavian smoked trout salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Hot smoked lake trout |
| ¼ | pounds | Mushrooms; fresh, sliced |
| 4 | Eggs: hard cooked, sliced | |
| Freshly ground pepper | ||
| ⅛ | teaspoon | Salt |
| 2 | mediums | Potatoes; boiled, chilled & sliced |
| ¼ | cup | Lemon juice |
| ½ | cup | Salad oil |
| ½ | teaspoon | Dried dill weed |
Directions
make a dressing of the oil, lemon juice, salt and pepper. Pour it over the potato slices and marinade 10 min. drain the potatoes and reserve the dressing. Arrange the potatoes, sliced mushrooms, sliced eggs, and flaked fish on torn lettuce leaves; sprinkle with dill.
Pour over the reserved dressing.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-19-95
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