Salad of Mackerel or Bluefish

Ingredients

• 1 cup Cooked mackerel or bluefish, flaked (Quantity estimated (not specified in original recipe))
• 3 eggs Hard-boiled eggs
• 4 cups Lettuce or cress (Quantity estimated (not specified in original recipe))
• 4 small Gherkins (Quantity estimated (not specified in original recipe))
• 1/4 cup Pickled beet (Quantity estimated (not specified in original recipe))
• 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))
• 1/8 teaspoon Cayenne pepper or paprika (For French dressing. Quantity estimated (not specified in original recipe))
• 2 tablespoons White wine vinegar or lemon juice (For French dressing. Quantity estimated (not specified in original recipe))
• 6 tablespoons Olive oil (For French dressing.)
• 1/2 teaspoon Prepared mustard (Optional, for French dressing. Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Onion juice (Optional, for French dressing. Quantity estimated (not specified in original recipe))

Instructions

1. 1Flake the cooked mackerel or bluefish. Separate the whites and yolks of the hard-boiled eggs. Chop the egg whites and sift the yolks.
2. 2In a small bowl, whisk together the salt, pepper, and cayenne or paprika. Add the oil and whisk again. Add the vinegar or lemon juice, a few drops at a time, whisking until an emulsion forms. If desired, add mustard and onion juice.
3. 3Gently mix the flaked fish and chopped egg whites with the sifted egg yolks. Season with the French dressing and mix lightly. Arrange a bed of lettuce or cress on a serving plate and season with the dressing. Turn the fish mixture onto the bed of greens. Garnish with fans cut from small gherkins, or with pickled beet cut in fanciful shapes or chopped.