Smoked Trout Salpicon

Total Time:
35 min
Prep:
35 min

CATEGORIES
Ingredients
  • 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
  • Dressing:
  • 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
Directions

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.

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    Recipe courtesy of Alton Brown