Potato Salad A La Troutsalads, seafood 1 lb trout fillets; (smoked) 1/2 cup mayonnaise 2 cup cooked potatoes; diced 1 cup celery; chopped 1 tablespoon prepared mustard 1/2 cup ripe olives; sliced 1/2 cup cucumber; peeled & chopped 1 teaspoon lemon juice 1/4 cup carrot; grated 1 teaspoon vinegar 1/4 cup chopped onion 1/2 teaspoon salt 2 tablespoon chopped parsley 1/4 teaspoon celery seed 1 dash pepper 1 salad greens 1 tomato wedges 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) |
