Old Fashioned Seafood Salad
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1 lb white fish fillet (fresh or frozen)
- 1⁄2 cup water, hot
- 4 large eggs, hard cooked
- 2 dill pickles
- 1 tablespoon capers
-
SAUCE
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons lemon juice
- 1 teaspoon dijon-style mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
-
GARNISH
- 1 large egg, hard Cooked
- 4 beets, cooked and sliced
directions
- Melt butter in a frypan.
- Place fish in frypan and pour hot water over fish.
- Bring to a simmer, cover, lower heat and cook gently for 10 minutes.
- 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, egg and pickle slices and capers.
- Arrange fish mixture in individual dishes and spoon salad sauce over tops.
- 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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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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