Smoked Trout Salpicon

• 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

1. Toss cubed potato with a pinch of cumin, salt and olive oil to coat.
2. Roast on cookie sheet in a 400 degree F oven until brown.
3. Let sit to cool.
4. Put dressing ingredients in a mixing bowl and mix.
5. Add vegetables, toss and add fish last.
6. Toss and adjust seasonings.
7. Let sit and reseason before serving.

trout, celery, red onion, baking potato, tomato, cilantro, thyme, capers, serrano chilies, sherry vinegar, serrano juice, salt, olive oil, cumin powder

Taken from www.foodnetwork.com/recipes/smoked-trout-salpicon-recipe.html (may not work)