Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Fillet of halibut |
| 2 slices | Lemon |
| 1 small | Onion |
| 3 \N | Pieces allspice |
| 1 \N | Bay leaf |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 3 \N | Hard-boiled eggs; chopped |
| ½ cup | Diced celery |
| ½ cup | Chili sauce |
| ½ cup | Mayonnaise |
| ½ cup | Finely cut strips of green pepper |
| 1 \N | Carrot; grated |
Combine halibut with lemon, onion and seasonings and steam until tender.
Drain, cool and flake. Combine eggs, celery, chili sauce, mayonnaise, green pepper and carrot and add to fish. Mix, correct seasonings to taste, and chill thoroughly. May be molded.
Serves 8 to 10.
The Chosen- Appetizers and Desserts p. 40 Edited by Marilyn Stone The Triad Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X Original recipe from: Recipes By Request B'Nai Shalom Sisterhood, Blountville, TN
Recipe by: The Chosen- Appetizers and Desserts p. 40 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 27, 1998, converted by MM_Buster v2.0l.