Mock lobster and celery salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Haddock; fillet of |
| 1 | cup | Water; boiling |
| 2¼ | teaspoon | Salt; divided |
| 1 | Celery rib | |
| 2 | tablespoons | Lemon juice; freshly squeezd |
| 1½ | cup | Celery; diced |
| ¼ | cup | Pepper, green; chopped |
| ⅛ | teaspoon | Pepper, black |
| ½ | teaspoon | Thyme, whole leaves; crumbld |
| ¼ | cup | Mayonnaise |
| Lettuce | ||
| Parsley, fresh | ||
| Paprika | ||
Directions
Tie fish in a cheesecloth bag and place in the boiling water with 1 teaspoon of the salt and the 1 rib of celery. Cook until flaky, 10 to 15 minutes. Remove from water. Sprinkle fish with lemon juice and chill.
Flake chilled fish and toss lightly with diced celery, green pepper, black pepper, thyme, mayonnaise, and remaining salt. Serve on lettuce. Garnish with fresh parsley and paprika.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94