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See below ingredients and instructions of the recipe
1 lb Hot smoked lake trout 2 tb Parsley; minced
6 c Cooked diced potatoes or 1 tb Dill weed, dried
-macaroni 1/4 ts Pepper
1/2 c Green onions; chopped 2 tb Lemon juice
1 c Cucumber; diced 12 Cherry tomatoes
1 c Celery; diced 12 sl Cucumber
2 c Mayonnaise Parsley; for garnish
1/4 c Milk
Flake fish and mix with potatoes or macaroni, onions, cucumber,
celery, parsley and dill. Combine mayo, milk, pepper and lemon juice.
Pour over fish mixture. Toss salad gently. Garnish with cucumber,
tomatoes and parsley.
From: Smoking Salmon Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-19-95
English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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