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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 lb. hot smoked lake trout
1/4 lb. mushrooms, sliced
4 eggs, hard-cooked and sliced
Freshly ground pepper
1/8 tsp. salt
2 md. potatoes, boiled, chilled and sliced
1/4 cup lemon juice
1/2 cup salad oil
1/2 tsp. dried dill weed
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Directions:
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Make a dressing of the oil, lemon juice, salt and pepper. Pour it over the potato slices and marinade for 10 minutes. Drain the potatoes and reserve the dressing.
Arrange the potatoes, sliced mushrooms, sliced eggs, and flaked fish on torn lettuce leaves; sprinkle with dill. Pour over the reserved dressing.
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Recipe from Smoking Salmon & Trout, by Jack Whelan (Airie Publishing, Deep Bay, B.C.).
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