Fish salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | medium | Onion; sliced |
| 2 | Ribs celery | |
| 2 | tablespoons | Fresh lemon juice OR dry white wine; OR white vinegar |
| 1 | teaspoon | Salt |
| 1 | pinch | Black pepper |
| 3 | pounds | White-fleshed fish fillets |
| 1 | cup | Mayonnaise |
| 3 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Salt |
| Ground white pepper; to taste | ||
| ¼ | cup | Sour cream; optional |
| 1½ | cup | Chopped celery |
| ½ | cup | Chopped sweet pickles |
| ½ | cup | Sliced green olives OR |
| ¼ | cup | Capers |
| 2 | Scallions; chopped | |
Directions
DRESSING
Bring the water, onion, celery, lemon juice, salt, and pepper to a boil.
Reduce the heat to low and simmer for 5 minutes.
Add the fillets, cover loosely with greased parchment or waxed paper, and poach over low heat until the fish is cooked through, 8 to 12 minutes, depending on the thickness of the fillets. Remove the fish from the poaching liquid and let cool.
Combine all the dressing ingredients. Flake the fish. Add the dressing, tossing to coat. Chill well before serving.
Variations: Russian Fish Salad: Add 3 cups cooked and cubed potatoes, 3 cups cookd and cubed beets, ¾ pound cooked green beans and 2 to 3 tablespoons prepared horseradish.
Curried Fish Salad: Omit the lemon juice and add about 2 teaspoons curry powder.
Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 28, 1998, converted by MM_Buster v2.0l.