½ pound smoked mullet
1 Cup mayonnaise or salad dressing
1 teaspoon prepared mustard
½ teaspoon tarragon leaves
½ teaspoon salt
¼ teaspoon celery seed
3 cups chilled, sliced, cooked potatoes
2 cups sliced celery
2/3 cup radishes
1/3 cup sliced green onions
Remove skin and bones from mullet. Flake the fish.
Combine mayonnaise, mustard, tarragon leaves, salt and celery seed. Mix well.
Fold in sliced potatoes.
Cover; refrigerate several hours to blend flavors.
Add celery, radishes, onion, and flaked fish; mix carefully. Arrange in center of lettuce-lined serving dish; garnish with additional sliced smoked mullet.
Makes 6 servings.