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Smoked Fish And Bean Salad

Salad.Dominion's picture
Ingredients
  Dried black eyed peas 1 Cup (16 tbs), uncooked
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Onion 1 Small, finely chopped
  Bay leaf 1
  Freshly ground pepper To Taste
  Oil vinegar dressing/Prepared dressing 2⁄3 Cup (10.67 tbs)
  Oil and vinegar dressing/Prepared dressing 2⁄3 Cup (10.67 tbs)
  Prepared horseradish 2 Teaspoon
  Salt To Taste
  Chopped fresh parsley 1 Tablespoon
  Smoked mackerel/Other smoked fish 8 Ounce, skinned, flaked
  Hard-cooked eggs 4 , chopped
  Hard cooked eggs 4 , chopped
  Lettuce leaves 3 (For Serving)
  Lemon slices 2 , twisted (For Serving)
  Parsley sprigs 3 (For Serving)
Directions

MAKING
1. Covering peas in water soak overnight or else boil peas and water for 2 minutes.
2. Let it stand for 1 hour, drain soaked peas discarding soaked water.
3. In a large saucepan, add soaked peas with 2-1/2 cups water, onion, bay leaf and pepper.
4. Cover let it boil for 10 minutes and reducing heat let it simmer between 45 minutes to 1 hour or such that the beans are tender and not mushy.
5. Drain, in a medium bowl place and cool slightly.
6. In a small bowl, combine dressing, horseradish, salt and chopped parsley, pour over drained cooled beans and toss gently.
7. Into the salad carefully stir fish and hard-cooked eggs.
8. Serve immediately or cover and refrigerate up to 24 hours.

SERVING
9. To serve, in a serving dish or bowl arrange lettuce, if desired, spoon salad over lettuce and garnish with lemon twists and parsley sprigs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
75 Minutes
Ready In: 
135 Minutes
Servings: 
4

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