Campfire Style Rainbow Trout With Roast Potato Salad, Homemade Ketchup And Pickled Rhubarb Recipe

• 4 lb ripe tomato
• 1 lb minced onion
• 2 c. cider vinegar
• 1/2 c. extra virgin extra virgin olive oil
• 1/2 c. tomato paste
• 1 c. sugar
• 1 tsp salt
• 1/2 tsp dry mustard pwdr
• 1/2 tsp paprika
• 1/2 tsp grnd allspice
• 1/2 tsp grnd cloves
• 1/2 tsp grnd cinnamon
• 1/2 tsp freshly grated nutmeg
• 2 x bay leaf The Roast Potato Salad
• 8 slc bacon, minced
• 1/2 c. water
• 1 lb new potato, cut into halves
• 1 lrg onion, sliced
• 2 ounce red wine vinegar
• 1 tsp sugar
• 1 Tbsp. whole grain mustard
• 2 Tbsp. chopped parsley salt pepper The Pickled Rhubarb
• 2 c. white wine vinegar
• 1 c. sugar
• 1 Tbsp. grnd star anise
• 1 lrg stalk rhubarb, cut into 4-inch pcs, then halved lengthwise The Trout
• 2 x rainbow trout, about 3 pounds each, dressed and cleaned
• 1 c. yellow cornmeal salt pepper

Directions