Fish Salad Mold With Celery Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 pounds halibut steaks | ||
| 1 small onion, cut up | ||
| Bay Leaf | 1 | |
| Lemon slices | 2 | |
| 3 whole allspice | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| 3 hard-cooked eggs, chopped | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), grated | |
| 1/2 cup mayonnaise or salad dressing | ||
| Chili Sauce | 1/2 Cup (16 tbs) | |
Directions
In 12 x 7 1/2 x 2-inch baking dish, combine halibut, onion, bay leaf, lemon, allspice, salt, pepper, and water.
Cook, covered, at MEDIUM HIGH (7) for 10 minutes or till fish flakes easily with a fork.
Drain fish; chill.
Flake fish, removing bones.
In bowl, combine flaked fish, eggs, celery, green pepper, carrot, mayonnaise, and chili sauce; mix well.
Turn into 5-cup oiled mold.
Chill.
Unmold on lettuce leaves.
Cook, covered, at MEDIUM HIGH (7) for 10 minutes or till fish flakes easily with a fork.
Drain fish; chill.
Flake fish, removing bones.
In bowl, combine flaked fish, eggs, celery, green pepper, carrot, mayonnaise, and chili sauce; mix well.
Turn into 5-cup oiled mold.
Chill.
Unmold on lettuce leaves.
Chef
