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Hamburger Fischsalat

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 tablespoon butter
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1 pound fish fillets
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½ cup water
hot
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4 large eggs
hard-boiled
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2 each pickles, dill
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1 tablespoon capers
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Sauce
2 tablespoons mayonnaise
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2 tablespoons sour cream
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2 teaspoons lemon juice
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1 teaspoon prepared mustard
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½ teaspoon salt
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¼ teaspoon black pepper
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Garnish
1 each eggs
hard-boiled
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4 each beets
sliced
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Ingredients

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

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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?
 
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