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Hamburger Fischsalat

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Submitted by blimp

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 15
TABLESPOON ML BUTTER
1 453.6
POUND G FISH FILLETS
½ 118
CUP ML WATER
hot
4 4
LARGE LARGE EGGS
hard-boiled
2 2
EACH EACH PICKLES, DILL
1 15
TABLESPOON ML CAPERS
Sauce
2 3E+1
TABLESPOONS ML MAYONNAISE
2 3E+1
TABLESPOONS ML SOUR CREAM
2 1E+1
TEASPOONS ML LEMON JUICE
1 5
TEASPOON ML PREPARED MUSTARD
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
Garnish
1 1
EACH EACH EGGS
hard-boiled
4 4
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 260 48% 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?
Trans-fat Free, Low Carb
 
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