Halibut-and-Cucumber Salad

Ingredients

• 1 pound Cooked Halibut
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black Pepper (Quantity estimated (not specified in original recipe))
• 2 tablespoons Olive Oil
• 2 Pimentos
• 1 tablespoon Lemon Juice
• 1 head Lettuce
• 1 large or 2 small Cucumbers
• 1/4 teaspoon Onion Juice (Quantity estimated (not specified in original recipe))
• to taste French Dressing
• 2 tablespoons Vinegar or Lemon Juice (For French Dressing, quantity estimated (not specified in original recipe))
• 6 tablespoons Oil (For French Dressing)
• 1/2 teaspoon Salt (For French Dressing, quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black Pepper (For French Dressing, quantity estimated (not specified in original recipe))

Instructions

1. 1Flake the cooked halibut while it's still warm. In a bowl, marinate the flaked halibut with olive oil, lemon juice, onion juice, salt, and pepper. Let it cool.
2. 2Once the halibut is cold, drain it. Shred the pimentos. Cut a few star-shaped or other fanciful figures from the pimentos for garnish, if desired. Arrange heart leaves of lettuce in the center of a serving dish. Arrange the fish and pimentos around the lettuce. Cut the cucumbers into small cubes and mix them with French dressing. Arrange the cucumbers around the fish.
3. 3In a bowl, mix salt, pepper, vinegar or lemon juice. Add the oil a few drops at a time, mixing constantly until an emulsion forms. Pour over the cucumbers, toss, and serve.