HALIBUT SALAD

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Halibut Salad image

A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Halibut

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups halibut (cooked, cold)
1 cucumber, peeled and cubed
1 tablespoon onion, chopped
1 teaspoon salt
1/8 cup oil-and-vinegar dressing (French Dressing (Not Catalina Style) or your own recipe)
1/4 teaspoon ground pepper
salad greens
1/4 cup mayonnaise, more as desired (use a good quality, such as Hellmann's)
capers, for garnish
1 pimento pepper, cut into fancy shapes

Steps:

  • The halibut should have been poached in salted water.
  • Flake into rather large pieces.
  • Moisten with salad dressing and chill thoroughly.
  • Mix the halibut, cucumber, onion, salt and pepper with sufficient mayonnaise to hold the ingredients together.
  • Serve on salad greens and garnish with capers and pimiento pieces.

Nutrition Facts : Calories 72.5, Fat 6, SaturatedFat 1, Cholesterol 2.5, Sodium 459.9, Carbohydrate 5.1, Fiber 0.5, Sugar 2, Protein 0.6

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