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30 minutes
Prep: 10 minutes
Cook: 20 minutes
260 calories per serving view nutrition facts
4 servings
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| 1 | tablespoon | butter | |
| 1 | pound | white fish fillets | |
| 1/2 | cup | water | hot |
| 4 | large | eggs | hard-boiled |
| 2 | each | pickles, dill | |
| 1 | tablespoon | capers | |
| Sauce | |||
| 2 | tablespoons | mayonnaise | |
| 2 | tablespoons | sour cream | |
| 2 | teaspoons | lemon juice | |
| 1 | teaspoon | prepared mustard | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| Garnish | |||
| 1 | each | egg | hard-boiled |
| 4 | each | beets | sliced |
Melt butter in a frypan.
Place fish in frypan and pour hot water over fish.
Bring to a boil, cover, lower heat and simmer gently for 10 minutes.
Meanwhile slice the 4 hard cooked eggs and the pickles.
Drain fish, cool and cut into cubes.
Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.
In a separate bowl gently mix fish cubes, egg and pickle slices and capers.
Arrange fish mixture in individual dishes and spoon salad sauce over tops.
Chill for 30 minutes.
To garnish, cut remaining egg into eight pieces and chop beet slices.
Arrange garnish on each serving.
Serve immediately.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 905mg | 38% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 30.0g | 59% |
| Vitamin A | 11% | Vitamin C | 6% | |
| Calcium | 8% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
This is so delicious my children have loved it for the last 15 yrs so what does that say.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
