Hamburger Fischsalat (Hamburg-Style Fish Salad
28
28
Ingredients
| 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
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.
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Nutrition Facts
Serving Size 260g (9.2 oz)Amount per Serving
Calories 26048% of calories 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?
