1 lb. smoked fish
2 c. diced, cooked potatoes
1 c. chopped celery
1/2 c. chopped, peeled cucumber
1/2 c. sliced ripe olives
1/4 c. grated carrot
1/4 c. chopped onion
2 tbsp. chopped parsley
1/2 c. mayonnaise
1 tbsp. prepared mustard
1 tsp. lemon juice
1 tsp. vinegar
1/2 tsp. salt
1/4 tsp. celery seed
Dash pepper

Remove skin and bones from fish. Flake the fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Add mayonnaise mixture to fish mixture; toss lightly. Chill. Serve on salad greens. Garnish with tomato wedges. Serves 6.

TO SMOKE FISH: Take fish fillets and salt lightly both sides. Cut in thin strips. Marinate in liquid smoke for 30 minutes. Put on broiler pan rack (be sure juice can drip down off fish). Broil until very dry. Turn. Broil other side until very dry. Fish is very good served hot or cold.