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
• 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

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Instructions

1. 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.
2. 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.