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Ingredients Jump to Instructions ↓

  1. 1 pound trout fillets -- (smoked)

  2. 1/2 cup mayonnaise

  3. 2 cups cooked potatoes -- diced

  4. 1 cup celery -- chopped

  5. 1 tablespoon prepared mustard

  6. 1/2 cup ripe olives -- sliced

  7. 1/2 cup cucumber -- peeled and chopped

  8. 1 teaspoon lemon juice

  9. 1/4 cup carrot -- grated

  10. 1 teaspoon vinegar

  11. 1/4 cup chopped onion

  12. 1/2 teaspoon salt

  13. 2 tablespoons chopped parsley

  14. 1/4 teaspoon celery seed

  15. 1/8 teaspoon pepper salad greens tomato wedges

Instructions Jump to Ingredients ↑

  1. Preparation : 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

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