Hamburger fischsalat (hamburg-style fish salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 4 | Eggs; Large -- Hard Cooked | |
| 1 | pounds | White Fish Fillets -- * |
| 2 | Pickles -- Dill Hot Water | |
| 1 | tablespoon | Capers |
| 2 | tablespoons | Mayonnaise |
| 1 | teaspoon | Mustard -- Dijon-style |
| 2 | tablespoons | Sour Cream |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Lemon Juice |
| ¼ | teaspoon | Pepper -- White |
| 1 | Egg; Large -- Hard Cooked | |
| 4 | Beets; Canned -- Slices | |
Directions
SAUCE
GARNISH
* Fillets may be fresh or frozen. They can include cod, turbot, or haddock. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cove Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices a Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.
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