Fish Salad Recipe by Ruth Paget
Serves 6
Ingredients:
-3 pounds white fish (fresh or frozen)
-3/4 cup chopped parsley
-1/2 cup minced onion
-1/3 cup chopped dill pickle
-1/4 cup chopped green pepper
-3 chopped pimientos
-2 cored and chopped tomatoes
-1 cup mayonnaise
-1 chilled iceberg lettuce with leaves separated
Steps:
1-Poach fish over low heat for 15 minutes till it flakes.
2-Drain fish, cool, and flake completely with a fork.
3-Combine fish with parsley, onion, dill pickle, green pepper, pimientos, tomatoes, and mayonnaise.
4-Chill for 2 hours. Use an ice cream scoop to measure scoops of salad out onto chilled iceberg lettuce leaves.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
