Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 can | (15 oz.) mackerel |
| ½ cup | EACH dry white wine & water |
| 1 teaspoon | Peppercorns |
| 2 \N | Whole cloves |
| 1 \N | Bay leaf |
| 1 small | Onion, sliced |
| \N \N | Few parsley sprigs |
| \N \N | Boston or garden lettuce |
| \N slice | Radishes and cucumbers |
| \N \N | Homemade mayonnaise |
| \N \N | (recipe below) |
1. Drain mackerel and put in 1-quart casserole or bowl. 2. Put wine, water, peppercorns, cloves, bay leaf, onion and parsley into saucepan. Bring to boil. Simmer, uncovered, for 3 to 5 minutes. 3.
Pour over mackerel, being sure all of fish is covered. Cover tightly and store overnight in refrigerator. 4. When ready to erve, drain mackerel and arrange on lettuce leaves. 5. Garnish with radishes and cucumbers. Serve with mayonnaise and hot rolls. HOMEMADE MAYONNAISE: In small bowl combine 2 egg yolks, ½ ts EACH salt, sugar, and dry mustard, ⅛ ts white pepper and ¼ ts paprika. Beating constantly with mixer, add 1 c olive oil or other oil, a few drops at a time, then more rapidly, beating until all of oil is added. Beat in 1 tb EACH lemon juice and white wine vinegar. Makes about 1 cup. *From My Great Recipes card collection* Submitted By MICHELLE BRUCE On 01-31-95