Fish salad

Yield: 1 Servings

Measure Ingredient
2 cups Water
1 medium Onion; sliced
2 \N 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
\N \N 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 \N Scallions; chopped


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.

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