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Potato salad a la trout

Yield: 6 Servings

Ingredients:

• 1 lb Trout fillets; (smoked)
• 1/2 c Mayonnaise
• 2 c Cooked potatoes; diced
• 1 c Celery; chopped
• 1 tb Prepared mustard
• 1/2 c Ripe olives; sliced
• 1/2 c Cucumber; peeled & chopped
• 1 ts Lemon juice
• 1/4 c Carrot; grated
• 1 ts Vinegar
• 1/4 c Chopped onion
• 1/2 ts Salt
• 2 tb Chopped parsley
• 1/4 ts Celery seed
• 1 ds Pepper

Instructions:

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)

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