Search
by Ingredient

Hamburg-Style Fish Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon butter
Camera
1 pound fish fillets
Camera
½ cup water
Camera
4 large eggs
large, hard cooked
Camera
2 each pickles, dill
Camera
1 tablespoon capers
Camera
Sauce
2 tablespoons mayonnaise
Camera
2 tablespoons sour cream
Camera
2 teaspoons lemon juice
Camera
1 teaspoon prepared mustard
dijon-style
Camera
½ teaspoon salt
Camera
¼ teaspoon black pepper
Camera
Garnish
1 each eggs
large, hard cooked
Camera
4 each beets
canned, slices
* Camera

Ingredients

Amount Measure Ingredient Features
15 ml butter
Camera
453.6 g fish fillets
Camera
118 ml water
Camera
4 large eggs
large, hard cooked
Camera
2 each pickles, dill
Camera
15 ml capers
Camera
Sauce
3E+1 ml mayonnaise
Camera
3E+1 ml sour cream
Camera
1E+1 ml lemon juice
Camera
5 ml prepared mustard
dijon-style
Camera
2.5 ml salt
Camera
1.3 ml black pepper
Camera
Garnish
1 each eggs
large, hard cooked
Camera
4 each beets
canned, slices
* Camera

Directions

Melt butter in a frypan.

Place fish in frypan 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 26048% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 325mg 108%
Sodium 905mg 38%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 59g
Vitamin A 11% Vitamin C 6%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe