Hamburg-style Fish Salad |
| Name: |
Nathalie Alcantara |
| Base: |
Ft Eustis |
| Recipe: |
1 tablespoon butter
1 lb. white fish fillets (fresh or frozen)
1/2 cup hot water
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 mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
GARNISH
1 large egg, hard cooked
4 slices canned beets
Melt butter in a frying pan. Place fish in frying pan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer 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 cubes, 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.
Serves 4.
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