Star Prairie Trout Farm -

Basil Viaigrette Dressing:

1/2 cup vegetable oil

1/4 cup olive oil

1/4 cup lemon juice

1 tsp. dry basil

1/4 tsp. salt

1/8 tsp. pepper

Place all dressing ingredients in cruet or jar with a lid; cover. Shake until blended. Refrigerate at least 2 hours before serving.

Trout Salad:

1 Fillet Smoked Trout

Salad Greens

2 Stalks celery, cut into strips, 3 x 1/4 inches

2 carrots, cut into strips, 3 x 1/4 inches

1 bell pepper, cut into thin strips

2 large mushrooms, thinly sliced

Flake smoked trout into pieces, remove any large bones. Arrange slad greens on large platter. Arrange 3 alternating portions of celery, carrots, bell pepper, and mushrooms in a semi-circle on top of lettuce. Fill lower portion of platter with chunks of trout. Sprinkle entire slad with Basil Vinaigrette (or serve on the side). Makes 4 appetizer servings or 2 entree servings.