POTATO SALAD A LA TROUT

Ingredients

• 1 lb Trout fillets; (smoked)
• 1/2 cMayonnaise
• 2 cCooked potatoes; diced
• 1 cCelery; chopped
• 1 tb Prepared mustard
• 1/2 cRipe olives; sliced
• 1/2 cCucumber; peeled & chopped
• 1 ts Lemon juice
• 1/4 cCarrot; grated
• 1 ts Vinegar
• 1/4 cChopped onion
• 1/2 ts Salt
• 2 tb Chopped parsley
• 1/4 ts Celery seed
• 1 ds Pepper
• Salad greens
• Tomato wedges

Preparation

Remove any remaining bones from fish.
Flake the fish.
Combinevegetables and fish.
Combine mayonnaise, mustard, lemon juice,vinegar, and seasonings; blend well.
Add mayonnaise mixture to fishmixture; toss lightly.
Chill.
Serve on salad greens.
Garnish withtomato wedges.
Serves 6.
(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureauof Commercial Fisheries, US Department of Interior)