Potato Salad A La Trout

Recipe Ingredients

1 lb	454g / 16oz	Trout fillets - (smoked)
1/2 cup	118ml	Mayonnaise
2 cups	292g / 10oz	Cooked potatoes - diced
1 cup	110g / 3.9oz	Celery - chopped
1 tablespoon	15ml	Prepared mustard
1/2 cup	118ml	Ripe olives - sliced
1/2 cup	73g / 2.6oz	Cucumber - peeled and chopped
1 teaspoon	5ml	Lemon juice
1/4 cup	27g / 1oz	Carrot - grated
1 teaspoon	5ml	Vinegar
1/4 cup	15g / 0.5oz	Chopped onion
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Chopped parsley
1/4 teaspoon	1.3ml	Celery seed
1/8 teaspoon	0.6ml	Pepper
		Salad greens
		Tomato wedges

Recipe Instructions

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.

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

Source:
Victoria Wise and Susanna Hoffman

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