Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1/4 c Diced red or green onion
Salt and freshly ground
-pepper to taste
1 tb Red-wine or sherry vinegar
3 tb Olive oil
1 lb Red-skinned potatoes,
-steamed, cooled, and cut
-into bitesize pieces
1 c Diced celery
1/2 lb Smoked trout, skinned and
-flaked
1 tb Chopped parsley, chervil or
-dill

If the onion is strong soak it in cold water for 15 minutes; drain
and pat dry.

Dissolve a large pinch of salt i the vinegar in a mixing bowl and
stir in pepper. Add the oil and whisk until combined. Add the onion,
potatoes, celery, fish and herbs; toss to coat everything evenly with
dressing. Chill until ready to serve.

PER SERVING: 270 calories, 13 g protein, 22 g carbohydrate, 15 g fat
(2 g saturated), 31 mg cholesterol, 103 mg sodium, 3 g fiber.

From an article by Jay Harlow, The San Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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