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Categories:
trout celery red onion baking potato tomato cilantro thyme capers Serrano chilies sherry vinegar Serrano juice salt olive oil cumin powder
Viewed: 25 - Published at: 8 years agoIngredients
- 1 large smoked trout, boned and broken up
- 1/2 cup celery, sliced on an angle
- 1/2 medium red onion, diced
- 1 baking potato, peeled and cubed
- 1/2 cup tomato, seeded and chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon capers, chopped
- 2 teaspoons pickled Serrano chilies, chopped
- 1 tablespoon sherry vinegar
- 1 tablespoon Serrano juice
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
Method
- Toss cubed potato with a pinch of cumin, salt and olive oil to coat.
- Roast on cookie sheet in a 400 degree F oven until brown.
- Let sit to cool.
- Put dressing ingredients in a mixing bowl and mix.
- Add vegetables, toss and add fish last.
- Toss and adjust seasonings.
- Let sit and reseason before serving.
