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Tangy Fish Salad

Tangy Fish SaladRecipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

1 pound smoked cod or haddock fillets, skinned and cubed
5 ounces water
Grated rind of half a lemon
2 stalks celery, sliced
1 red apple, cored and sliced
1 ounce walnuts or mixed nuts, halved
Salt and ground black pepper to taste
5 ounces natural yogurt or fromage frais
Mixed lettuce leaves, for garnish

Cooking Directions:

  1. Poach the fish in the water for approximately 5 to 6 minutes, drain and chill. Discard the poaching liquor.
  2. Mix the remaining ingredients, except the yogurt and lettuce, together carefully stir in the chilled fish and seasoning.
  3. Arrange on a plate, garnish with mixed lettuce leaves and spoon over the yogurt. May be served with brown bread and butter.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority