FISH SALAD
This classic Fish Salad recipe transforms leftover or freshly cooked fish into a refreshing and satisfying dish. The flaky fish is combined with a creamy mayonnaise dressing, creating a delightful contrast of textures and flavors. Perfect as a light lunch or appetizer, this salad is a simple yet elegant way to enjoy fish.
Ingredients
- 1 pound Cooked Fish (cod, haddock, or similar) (Use leftover or freshly cooked fish. If using fresh fish, see instructions.)
- 2 tablespoons Vinegar
- 1 pinch Salt (Quantity estimated (not specified in original recipe))
- 1 pinch Black Pepper (Quantity estimated (not specified in original recipe))
- 1/2 cup Mayonnaise (French mayonnaise preferred, or use your favorite mayonnaise.)
- Lettuce leaves (optional) (For serving.)
Instructions
- 1If using leftover fish, ensure it is cold. If using fresh fish, boil it until cooked through. Let the fish cool completely. Remove any skin and bones, then flake the fish into bite-sized pieces. If using fresh fish, in a small bowl, mix the vinegar, salt, and pepper.
- 2Add half of the mayonnaise to the flaked fish and gently mix to combine. Place the fish salad in a serving bowl. Spread the remaining mayonnaise over the top of the salad. Serve immediately, or chill for later. Serve with or without lettuce leaves.