1 1/2 lb Smoked trout

REMOULADE SAUCE
4 tb Horseradish mustard
1/2 c Tarragon vinegar
2 tb Catsup
1 tb Paprika
1/2 ts Cayenne pepper
1 ts Salt
1 Clove garlic
1 c Salad oil
1/2 c Shallots
1/2 c 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.