 |
* Fillets may be fresh or frozen. Melt butter in a fry pan. Place fish in fry pan and pour
hot water over fish. Bring to a boil, cover, lower heat and simmer gently
for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles.
Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise,
sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl
gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture
in individual dishes and spoon salad sauce over tops. Chill for 30 minutes.
To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange
garnish on each serving. Serve immediately.
|
|
