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Smoked Fish Salad Recipe

Smoked Fish Salad Ingredients


  • Smoked Fish Salad Recipe
    Smoked Fish Salad Recipe

    2 Egg yolks

  • 1/4 qt Olive oil
  • Lemon juice
  • Salt and pepper


  • 6 oz Baby spinach
  • 4 oz Arrugala
  • 2 oz Fennel tops
  • 2 oz Parsley
  • 2 oz Chervil
  • 2 oz Tarragon
  • 1 oz Cilantro
  • 1 oz Green onions


  • Smoked fish ie salmon;
  • 6 tb Green mayo
  • 1 Vidallia onion; chopped
  • 1 Yellow bell pepper; chopped
  • 1 Red bell pepper; chopped
  • 1 Fennel bulb; chopped
  • Arrugala leaves
  • Endive leaves

How to make Smoked Fish Salad

  • Beat the seasoned egg yolks whilst drizzling in the oil until thick and glossy. Add the lemon and continue whisking. For the Green Bit: 1 Remove all the stalks before weighing and blend all the herbs in a processor, using cheese cloth to extract as much liquid from the mix as possible.
  • Warm the liquid on a low heat and before it starts to simmer, take off the heat and strain through the cheese cloth stretched over a bowl. When well strained, take the puree left behind on the cheese cloth and mix with the mayo. For the Smoked Fish Salad: Arrange the salad and fish, and dress with the green mayo before serving.
  • Smoked Fish Salad is ready to serve.

Yield: 1 servings

Fish Salad Recipe

Fish Salad Ingredients

  • Fish Salad Recipe
    Fish Salad Recipe

    1/2 kg fillet of any white fish

  • Juice of 1/2 a lemon
  • 200 ml water
  • 4 tomatoes
  • 125 g canned asparagus tips
  • 100 g halved walnuts
  • 1 egg yolk
  • 1 tsp mustard
  • 100 ml mayonnaise
  • 75 ml yogurt
  • Salt, white pepper
  • Pinch of sugar
  • 100 ml sour cream
  • 1 head lettuce
  • 1 egg, hard-boiled
  • Few sprigs parsley
  • Salt

How to make Fish Salad

  • Rinse the fish in cold water, pat dry and sprinkle with lemon juice. Boil water with salt, add fish, reduce heat and poach gently for 10 minutes. Remove from heat and leave the fish in the stock to cool for 30 minutes. Drain and break the fish into bite-size pieces. Skin and quarter three tomatoes and mix with the fish, together with the drained asparagus tips and walnut halves.
  • Dressing: Mix the egg yolk with mustard and mayonnaise. Add the yogurt and season with salt, pepper and sugar. Blend in the sour cream. Reserve 2 tbsp of the dressing and carefully fold the remainder into the fish salad. Marinate for 10 minutes. Line a flat dish with the lettuce leaves and pile the fish salad on top. Cover with the remaining dressing. Garnish with tomato and egg wedges, parsley and walnuts.
  • Serve with fresh bread and butter. This is a lunch or dinner dish, alternatively it may be served with melba toast as a starter.

Serves 4