1 1/2 lb smoked trout
----REMOULADE SAUCE----
4 tablespoon horseradish mustard
1/2 cup tarragon vinegar
2 tablespoon catsup
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 clove garlic
1 cup salad oil
1/2 cup shallots
1/2 cup chopped celery
Remove skin and bones from fish. Flake and place in cocktail glasses or iced supreme bowls lined with lettuce.
Place all ingreds. for Remoulade Sauce in blender and blend thoroughly.
Chill well before serving.
Smoked trout may be purchased at kosher deli.
