Hamburg-Style Fish Salad
Yield
4 servingsPrep
10 minCook
15 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | pound |
fish fillets
|
|
| ½ | cup |
water
|
|
| 4 | large |
eggs
large, hard cooked |
|
| 2 | each |
pickles, dill
|
|
| 1 | tablespoon |
capers
|
|
| Sauce | |||
| 2 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
sour cream
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
prepared mustard
dijon-style |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| Garnish | |||
| 1 | each |
eggs
large, hard cooked |
|
| 4 | each |
beets
canned, slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 453.6 | g |
fish fillets
|
|
| 118 | ml |
water
|
|
| 4 | large |
eggs
large, hard cooked |
|
| 2 | each |
pickles, dill
|
|
| 15 | ml |
capers
|
|
| Sauce | |||
| 3E+1 | ml |
mayonnaise
|
|
| 3E+1 | ml |
sour cream
|
|
| 1E+1 | ml |
lemon juice
|
|
| 5 | ml |
prepared mustard
dijon-style |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| Garnish | |||
| 1 | each |
eggs
large, hard cooked |
|
| 4 | each |
beets
canned, slices |
*
|
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.
