Title: Potato Salad a la Trout
Categories: Seafood Salad
Yield: 6 Servings

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
		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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