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Layered Fish Salad

New.Wife's picture
Ingredients
  Frozen cod fillets 1 Pound (1 Package)
  Butter/Margarine 1 Tablespoon
  White pepper To Taste
  Salt 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
  Paprika 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Hard-cooked eggs 2 , halved
  Tomatoes 2 Medium, cut into wedges
  Dill/Watercress 2
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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