Smoked Fish Potato Salad
Source: A. J. McClane, The Encyclopedia of Fish Cookery, Holt,
Rinehart, and Winston, 1977.
Ingredients
- 1 pound smoked fish, flaked
- 2 cups diced cooked potatoes
- 1 cup thinly sliced celery
- 1/2 cup sliced peeled cucumber
- 1/2 cup sliced ripe olives
- 1/4 cup grated carrot
- 1/4 cup minced onion
- 2 T. chopped parsley
- 1/2 cup mayonnaise
- 1 T. prepared mustard
- 1 tsp. lime or lemon juice
- 1 tsp. vinegar
- 1/2 tsp. salt
- 1/4 tsp. celery seed
- dash of pepper
- salad greens
- tomato wedges
Combine vegetables and fish in a large bowl. In a separate bowl mix the
mayonnaise, mustard, lime juice, vinegar, and seasonings, blending
thoroughly. Dress the fish and potato mixture, and toss lightly. Chill
for several hours. Serve on a bed of salad greens, garnished
with tomato wedges. Serves 6.