1 large onion, chopped
1 large green bell pepper, chopped
1 cup finely chopped celery
1 cup diced seasoned fish
1 cucumber, seeded and chopped
2 1/2 tablespoons Celery salt
3 3/4 (14 ounce) cans cream-style corn
1/2 (15 ounce) can large shrimp, drained
3 tablespoons fresh parsley
Lightly grease wide spoons. In a large bowl combine onion, bell peppers, celery, fish, cucumber, celery salt, cream, and corn.
Turn potatoes to coat but do not boil. Cover with steamer and cooking water; leave potatoes outside steamer.
Blanch potatoes in a large water bath; cool slightly. Remove stems and seeds and cut into desired shapes. Set aside.
In a medium bowl, mash the potatoes with mashed potato puree. Stir in the celery salt, eggs, shrimp and parsley.Cover and chill.