Recipe - Potato Salad A La Trout

1 pound Trout fillets; (smoked)
One half cup Mayonnaise
2 cup Cooked potatoes; minced
1 cup Celery; chopped
1 tablespoon Prepared mustard
One half cup Ripe olives; cut or sliced up
One half cup Cucumber; peeled & chopped
1 teaspoon Lemon juice
One fourth cup Carrot; grated
1 teaspoon Vinegar
One fourth cup Chopped onion
One half teaspoon Salt
2 tablespoon Chopped parsley
One fourth teaspoon Celery seed
1 ds Pepper
Salad greens
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)

Recipes sent to me from Bill, wight@odc.net