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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