Fish Salad

Name: Fish Salad
Ingredients: 1 teaspoon lemon juice; Pinch of salt; 1 tablespoon olive oil; 1/2 shallot, or 1 scallion, finely chopped; 2 teaspoons chopped fresh dill or tarragon or, if not available, parsley; A piece of cooked fish, flaked or cut into bite-sized pieces, about 3/4 cup; 1/4 cup mayonnaise, preferably homemade (page 111); 2 teaspoons capers, rinsed and patted dry; Watercress or young salad greens; 1 hard-boiled egg (see page 107), sliced

10 ingredients

6 steps

Ingredients

1 teaspoon lemon juice
Pinch of salt
1 tablespoon olive oil
1/2 shallot, or 1 scallion, finely chopped
2 teaspoons chopped fresh dill or tarragon or, if not available, parsley
A piece of cooked fish, flaked or cut into bite-sized pieces, about 3/4 cup
1/4 cup mayonnaise, preferably homemade (page 111)
2 teaspoons capers, rinsed and patted dry
Watercress or young salad greens
1 hard-boiled egg (see page 107), sliced

Directions

1

Whisk together in a bowl the lemon juice, salt, olive oil, shallot or scallion, and half of the fresh herbs.
2

Add the fish.
3

Let marinate, turning once or twice, for about 20 minutes.
4

Fold in the mayonnaise and half the capers.
5

Make a bed of watercress or salad greens on a plate, pile the fish salad on top, arrange the hard-boiled egg slices around, and sprinkle the remaining herbs and capers on top.
6

This could also be made with smoked salmon, tossed with slices of avocado, cucumbers, or asparagus.