POTATO SALAD A LA TROUT

Serves 6

Ingredients

• 1 pound smoked trout fillets
• 1/2 cup mayonnaise
• 2 cups diced, cooked potatoes
• 1 cup chopped celery
• 1 tablespoon prepared mustard
• 1/2 cup sliced ripe olives
• 1/2 cup chopped, peeled cucumber
• 1 teaspoon lemon juice
• 1/4 cup grated carrot
• 1 teaspoon vinegar
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 2 tablespoons chopped parsley
• 1/4 teaspoon celery seed 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.

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