Layered Fish Salad
|Frozen cod fillets||1 Pound (1 Package)|
|White pepper||To Taste|
|Lemon juice||2 Tablespoon|
|Potatoes||4 Medium, sliced|
|Thinly sliced celery||1 Cup (16 tbs)|
|Prepared mustard||1 Tablespoon|
|Minced onion||1 Tablespoon|
|Minced dill pickle||2 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Hard-cooked eggs||2 , halved|
|Tomatoes||2 Medium, cut into wedges|
Place cod in well-buttered baking dish.
Sprinkle with 1/2 teaspoon salt, white pepper to taste and lemon juice.
Cover tightly with lid or foil.
Bake in preheated moderate oven (350°F.) 1/2 hour, or until fish is opaque and flakes easily with fork.
Make a layer of potatoes on serving platter.
Cover with flaked and boned fish and sprinkle with the celery.
Mix well next 5 ingredients, and salt to taste.
Pour over fish and vegetables.
Arrange egg halves and tomato wedges around edge.
Garnish with dill pickle sprigs.
Good with marinated asparagus, and toasted pound cake.
Makes 4 servings.