Brook-Trout Salad

Ingredients

• 4 whole Brook Trout
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Cayenne pepper or Paprika (Quantity estimated (not specified in original recipe))
• 2 tablespoons White Wine Vinegar or Lemon Juice (Quantity estimated (not specified in original recipe))
• 6 tablespoons Olive Oil
• 1/2 teaspoon Prepared Mustard
• 1/2 teaspoon Onion Juice
• 4 leaves Lettuce Leaves
• 2 tablespoons Tarragon Vinegar (Used for French dressing)

Instructions

1. 1Dress the trout without removing the heads. Boil the trout until cooked through, approximately 15-20 minutes. Remove the back bone without destroying the shape of the fish.
2. 2In a bowl, mix salt, pepper, and cayenne pepper or paprika. Add the oil and mix again. Then add the vinegar or lemon juice, a few drops at a time, and beat until an emulsion is formed. If desired, add prepared mustard and onion juice.
3. 3Serve the chilled trout on crisp lettuce leaves, dressed with claret or French dressing. Prepare the latter with tarragon vinegar.