Hamburger Fischsalat
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | pound |
fish fillets
|
|
| ½ | cup |
water
hot |
|
| 4 | large |
eggs
hard-boiled |
|
| 2 | each |
pickles, dill
|
|
| 1 | tablespoon |
capers
|
|
| Sauce | |||
| 2 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
sour cream
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
prepared mustard
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| Garnish | |||
| 1 | each |
eggs
hard-boiled |
|
| 4 | each |
beets
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 453.6 | g |
fish fillets
|
|
| 118 | ml |
water
hot |
|
| 4 | large |
eggs
hard-boiled |
|
| 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
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| Garnish | |||
| 1 | each |
eggs
hard-boiled |
|
| 4 | each |
beets
sliced |
*
|
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.
