Potato Salad A La Trout

Course : Fish
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound trout fillets -- (smoked)
1/2 cup mayonnaise
2 cups cooked potatoes -- diced
1 cup celery -- chopped
1 tablespoon prepared mustard
1/2 cup ripe olives -- sliced
1/2 cup cucumber -- peeled and chopped
1 teaspoon lemon juice
1/4 cup carrot -- grated
1 teaspoon vinegar
1/4 cup chopped onion
1/2 teaspoon salt
2 tablespoons chopped parsley
1/4 teaspoon celery seed
1/8 teaspoon pepper
1 package salad greens
1 medium tomato wedges

Preparation / 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. Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, US Department of Interior

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes