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Trout Salad

Yankee Plus Dec 2015


Trout Salad
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  • 1 medium-sized trout
  • herb vinegar
  • 4 hardcooked eggs
  • lettuce
  • mayonnaise


Boil trout in slightly salted water. Drain. Remove bones and skin. Break the fish into flakes. Marinate in vinegar for 2 hours. Drain. Serve on lettuce leaves with mayonnaise and hardcooked eggs.
Updated Tuesday, October 16th, 2007

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