Savory Fish Salad
By Yankee Magazine|Oct 04 2007|
A refreshing and attractive luncheon dish. Especially good served with tomato and cucumber slices, and fresh hot biscuits.
Yield
Serves 4 to 6.
Ingredients
1-1/2 pounds Boston bluefish (pollock) or other fish fillets, fresh or frozen
3 hard-boiled eggs, chopped
2 tablespoons sweet pickle relish, drained
1/8 teaspoon pepper
3/4 cup mayonnaise
3 cups diced celery
1/4 cup diced green pepper
3/4 cup cooked peas
1/4 teaspoon salt
1 tablespoon lemon juice
Several dashes liquid hot pepper sauce (optional)
MARINADE:
1 cup seasoned French dressing
1/4 cup lemon juice or vinegar
2 tablespoons salad oil
1 teaspoon soy sauce
1 teaspoon dill weed
Instructions
Thaw fish if frozen. Poach fillets until fork-tender in water to cover. Drain. Combine marinade ingredients and pour over hot fillers. Let stand several hours or until cold, turning fillets several times during standing period. Cube cold fillets. Add remaining ingredients and toss to mix. Serve in lettuce cups, or on shredded lettuce with extra dressing and a slice of lemon.
