4 cups trout, salmon or steelhead, cooked, boned and chopped
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped sweet pickle
4 cloves garlic, minced
Seasoned salt, to taste
Hot sauce, to taste
1 cup mayonnaise
In large bowl, combine all ingredients; mix well. Chill. Serve with crackers, toast or bread.
Jim Fain
Susanville, California
From—The Water’s Bounty: Member Fish Recipes