Fish Omelet

• 2 pounds fresh or canned mackerel, halibut, bass, swordfish, or haddock 
• milk 
• 6 cold cooked potatoes 
• 1 tablespoon celery salt 
• ¼ teaspoon pepper 
• 1 cup grated cheese 
• 1 tablespoon butter 
• ¼ cup cold water

Place fish in a baking dish, cover with milk and bake uncovered till done. Break flesh into small pieces. Mash the potatoes and add fish, seasoning, and grated cheese. Melt butter in a large frying pan, add mixture and water. Cover and cook over low heat 20 minutes, turning occasionally. Uncover, pat it flat and, when well browned underneath, fold and turn out like an omelet.

Serves 6.

From Good Maine Food by Marjorie Mosser