Fish and Onion Salad

Ingredients

• 6 small white onions
• a bit of butter
• 6 large sardines
• 6 sliced hard-boiled eggs
• some chopped parsley
• salt
• pepper
• olive oil
• lemon juice
• tarragon vinegar

Method

1. 1

   Peel and core the onions, fill with butter, and bake until tender.

2. 2

   Cool, slice, and mix with sardines, eggs, parsley, salt, and pepper.

3. 3

   Arrange on a dish with toast and parsley.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 51. The excerpt below is the record exactly as published.

FISH AND ONION SALAD. (Nantes.) Peel and core 6 small white onions, put a bit of butter in the centre of each, and bake them, in a covered pan, i hour, until tender. When cool, slice them, add 6 large sardines, free from bones and oil and skin, cut up, and 6 sliced hard-boiled eggs, some chopped parsley, and salt, and pepper, 150 With a Saucepan over the Sea with a mixture of olive oil, and lemon juice, and tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.