Bluefish Salad (excellent)

Ingredients

• 1 pint Baked bluefish (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
• 8 leaves Lettuce heart leaves (Quantity estimated (not specified in original recipe))
• 1/2 cup Boiled dressing (Quantity estimated (not specified in original recipe))
• 2 tablespoons Chopped pickled beets (Quantity estimated (not specified in original recipe))

Instructions

1. 1Separate the remnants of a baked bluefish into flakes, discarding skin and bones. Set aside, covered, until cold.
2. 2About an hour before serving, sprinkle the flaked fish with salt and pepper, and the juice of a lemon.
3. 3When ready to serve, arrange heart leaves of lettuce on the edge of a salad plate. Turn the fish into the center, letting it come out over the stems of the lettuce leaves. Pour the boiled dressing over the top, and spread evenly. Place a tablespoonful of chopped pickled beet at the stems of each group of leaves, a ring of the beet near the top, and figures, cut from the beet, between.