Title: Potato salad a la trout
 Categories: Seafood, Salads
      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)