Hamburg-Style Fish Salad

Recipe Ingredients

1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Cod fish fillets
1/2 cup	118ml	Hot water
4		Eggs; large - hard cooked
2		Pickles; dill
1 tablespoon	15ml	Capers
		Sauce
2 tablespoons	30ml	Mayonnaise
2 tablespoons	30ml	Sour cream
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Mustard; Dijon-style
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper; white
		Garnish
1		Egg; large - hard cooked
4		Beets; canned - slices

Recipe Instructions

NOTE: Fillets may be fresh or frozen. 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.

Source:
Cooking with Steam-Stephanie Lyness

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