Fish Salad Recipe

Name: Fish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon lemon juice; Pinch of salt; 1 tablespoon olive oil; 1/2 shallot, or 1 scallion, finely chopped; 2 teaspoons chopped fresh dill or tarragon or, if not available, parsley; A piece of cooked fish, flaked or cut into bite-sized pieces, about 3/4 cup; 1/4 cup mayonnaise, preferably homemade (page 111); 2 teaspoons capers, rinsed and patted dry; Watercress or young salad greens; 1 hard-boiled egg (see page 107), sliced

Servings: persons

1 teaspoon lemon juice
Pinch of salt
1 tablespoon olive oil
1/2 shallot, or 1 scallion, finely chopped
2 teaspoons chopped fresh dill or tarragon or, if not available, parsley
A piece of cooked fish, flaked or cut into bite-sized pieces, about 3/4 cup
1/4 cup mayonnaise, preferably homemade (page 111)
2 teaspoons capers, rinsed and patted dry
Watercress or young salad greens
1 hard-boiled egg (see page 107), sliced

1
Whisk together in a bowl the lemon juice, salt, olive oil, shallot or scallion, and half of the fresh herbs.
2
Add the fish.
3
Let marinate, turning once or twice, for about 20 minutes.
4
Fold in the mayonnaise and half the capers.
5
Make a bed of watercress or salad greens on a plate, pile the fish salad on top, arrange the hard-boiled egg slices around, and sprinkle the remaining herbs and capers on top.
6
This could also be made with smoked salmon, tossed with slices of avocado, cucumbers, or asparagus.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon lemon juice, Pinch of salt, 1 tablespoon olive oil, 1/2 shallot, or 1 scallion, finely chopped, and more.

Yes, Fish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish Salad

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