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Halibut Salad (P, TNT)
Source: Celia Wisan, Wendy Baker's mother
Serves: Variable

Poached halibut or other white lean fish
Diced onions
Diced celery
Diced green pepper
Diced sweet gherkin pickles
Lemon juice
Freshly ground pepper
Salt (optional)
Russian dressing (click here for recipe)
Lettuce for serving

Flake the fish when cold, mix gently with all the diced vegetables, lemon juice, mayonnaise, pepper and salt. This can be prepared earlier in the day and chilled.

Serve on a platter or individual plates on a lettuce bed decorated with green pepper rings, radish roses, etc., and topped with the Russian dressing.

This salad can also be made much earlier, even a day or so before, if you keep it well covered in the refrigerator.

Poster's Notes:
This is delicious with halibut and also just fine with cod or other white fish fillets if the halibut is either too expensive or just plain unavailable.

The quantities are quite variable, but both the gherkin pickles, gherkin juice, and Russian dressing are musts for the good taste.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A