Bluefish Salad

10 ingredients
4 steps

Ingredients

  • 3 qt. non-beef bouillon or fish stock
  • 4 celery stalks, coarsely chopped
  • 1/2 c. drained capers
  • 1 Tbsp. salt
  • 1 3/4 c. mayonnaise
  • 8 lb. fresh bluefish fillets
  • 1 large onion, chopped
  • bunch of fresh dill, chopped
  • 1/2 c. distilled white vinegar
  • 2 tsp. pepper

Directions

  1. 1
    Place the stock in a large pot; bring to a boil, then reduce heat and add fillets.
  2. 2
    Simmer gently for about 8 minutes until cooked firm.
  3. 3
    Allow to cool, discard skin, dark center of meat and bones.
  4. 4
    Cool overnight.

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