Ingredients
1 lb trout fillets, (smoked)
1/2 cup mayonnaise
2 cup cooked potatoes, diced
1 cup celery, chopped
1 tbsp prepared mustard
1/2 cup ripe olives, sliced
1/2 cup cucumber, peeled & chopped
1 tsp lemon juice
1/4 cup carrot, grated
1 tsp vinegar
1/4 cup chopped onion
1/2 tsp salt
2 tbsp chopped parsley
1/4 tsp celery seed
1 dash pepper
1 salad greens
1 tomato wedges
Directions
Remove any remaining bones from fish. Flake the fish. Combine
vegetables and fish. Combine mayonnaise, mustard, lemon juice,
vinegar, and seasonings; blend well. Add mayonnaise mixture to fish
mixture; toss lightly. Chill. Serve on salad greens. Garnish with
tomato wedges.
Serves 6.
(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau
of Commercial Fisheries, US Department of Interior)
Servings: 6 servings
Potato Salad A La Trout Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into antiquity, certainly as far back as ancient Egypt, and maybe further still. In practice though, in the main part, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius also recounts how the early Romans used a good variety of herbs, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Moving our culinary historical trip onwards, there are two interesting books which appeared in the 14th Century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that we all know today, but instead recipes for the types of food on the tables of the upper classes. In the 15th century, the Crusaders brought back many foods and herbs from the holy land, including basil and coriander. The introduction of these new tastes caused an explosion in manuscripts on cooking, most of which are kept safe in private collections. When we get to the 1900s, cooking books were in high demand, mostly as a result of better eduction, people having more spare time and having more money. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potato Salad A La Trout recipe.
