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
Lettuce leaves

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.