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See below ingredients and instructions of the recipe
1/2 lb Hot smoked lake trout 2 md Potatoes; boiled, chilled
1/4 lb Mushrooms; fresh, sliced -sliced
4 Eggs: hard cooked, sliced 1/4 c Lemon juice
Freshly ground pepper 1/2 c Salad oil
1/8 ts Salt 1/2 ts Dried dill weed
make a dressing of the oil, lemon juice, salt and pepper. Pour it
over the potato slices and marinade 10 min. 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.
From: Smoking Salmon Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-19-95
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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