Fruit & Fish Rice Plate
|Cold cooked rice||1 1⁄2 Cup (24 tbs)|
|Finely chopped green onion||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Lemon juice/Lime juice||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Cooked salmon/Rockfish / lingcod / 1/2 pound small cooked shrimp; / 1 can of about 7 ounce tuna, drained||1 Pound, cut in chunks to make 2 cups (Cold)|
|Peaches/8 large apricots||4 Large, halved and pitted|
Mix together rice, onion, green pepper, and celery.
Combine mayonnaise, sour cream, lemon juice, curry powder, ginger, and salt and pepper to taste; blend well.
Add dressing to rice mixture; then gently mix in fish.
Cover and chill for several hours.