Potato Salad A La Trout Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Trout fillets, (smoked)
1/2 cup: Mayonnaise,
2 cup: Cooked potatoes, diced
1 cup: Celery, chopped
1 tbsp: Prepared mustard,
1/2 cup: Ripe olives, sliced
1/2 cup: Cucumber, peeled & chopped
1 tsp: Lemon juice,
1/4 cup: Carrot, grated
1 tsp: Vinegar,
1/4 cup: Chopped onion,
1/2 tsp: Salt,
2 tbsp: Chopped parsley,
1/4 tsp: 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)
Source from luhu.jp
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)
Source from luhu.jp