Fish Salad (as made in the Tyrol)

Ingredients

• 2 cups of cold boiled fish
• ^ pound of cold boiled shrimps
• 4 tablespoonfuls of vinegar
• j^ teaspoonful of celery seed
• 2 tablespoonfuls of capers
• I green pepper
• a little pepper
• enough mayonnaise dressing to make it moist

Method

1. 1

   Remove skin and bones from the fish, flake it, and mix with shrimps, vinegar, pepper, celery seed, and capers.

2. 2

   Stir well and add finely cut green pepper and enough mayonnaise dressing to make it moist.

3. 3

   Serve in a bed of lettuce leaves, garnished with aspic jelly and sliced hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 19. The excerpt below is the record exactly as published.

FISH SALAD (as made in the Tyrol). Remove skin and bones and flake 2 cups of cold boiled fish, add ^ pound of cold boiled shrimps, cut into dice, mix with 4 tablespoonfuls 43 With a Saucepan over the Sea of vinegar, a little pepper, j^ teaspoonful of celery seed, and 2 tablespoonfuls of capers. Stir well and add I green pepper, cut up finely and free from seeds, and then enough mayonnaise dressing to make it moist

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