In English Fish Salad doesn’t sound as appetizing as it sounds in French: Salade de Poisson–but in any language it’s a delicious way to use up your leftover grilled salmon, halibut, tuna, striped bass or swordfish. Or, for a more nuanced flavor, you can start by poaching your raw fish in a vinagered court boullion.
However you decide to prepare your fish, you mix the cooked, cooled fish with veggies, some mayo and serve it on a bed of lettuce with sliced tomatoes and cucumbers and hard boiled eggs, and–voilà–you have a quickly made, tasty salad for dinner.
Fish Salad
Ingredients
- Approximately 3/4 to 1 pound of cooked salmon, tuna, striped bass, halibut or swordfish
- 2 1/2 cups of cooked and cooled lima bean, carrots, green beans, diced carrots or peas
- 3/4 to 1 cup mayonnaise
- 2 hardboiled eggs, quartered
- Enough lettuce leaves to line a small salad bowl
- 1 tomato, sliced
- 1/2 cucumber, half peeled lengthwise and sliced
Directions
- Break up fish in largish chunks. Add mayonnaise and cooked vegetables and mix gently, taking care not to break the fish up in to pieces that are too small.
- Scoop salad into the bowl lined with lettuce leaves. Garnish the top of the salad with cucumbers, tomatoes and eggs. Serve with a baguette.
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