Raley's Family of Fine Stores
Recipe Center

Ingredients
1 cup leftover chunks cooked
Sierra Bow Red Trout
1/4 cup each: thinly sliced celery and thinly sliced, quartered red onion
thinly sliced, quartered red onion
2 tbsp. golden raisins
Tarragon Dressing:
2 tbsp. extra virgin olive oil
1 tbsp. sherry, champagne or white wine vinegar
1 tbsp. fresh tarragon snipped
1 tsp. honey
Sea salt and pepper to taste freshly ground
Directions