Fish Salad

Ingredients

• Remains of cold boiled fish
• A piece of boiled yam or fair sized sweet potato
• 2 tablespoonfuls olive or ground nut oil
• 2 tablespoonfuls vinegar
• 1 teaspoonful salt
• 1 teaspoonful pepper
• 1 teaspoonful chopped raw onion
• A hard-boiled egg
• a teaspoonful chopped parsley
• 1 tatassa

Method

1. 1

   Break up the fish into flaky pieces, removing skin and bones.

2. 2

   Slice the yam and mix with the fish.

3. 3

   Mix oil, vinegar, salt, pepper, onion, and pour over the fish and yam.

4. 4

   Garnish with sliced egg.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 24. The excerpt below is the record exactly as published.

Fish Salad. (I). Remains oi cold boiled fish. A piece of boiled yam or fair sized sweet potato. 2 tablespoonfuls olive or ground nut oil. 2 tablespoonfuls vinegar. 1 teaspoonful salt. 1 teaspoonful pepper. 1 teaspoonful chopped raw onion. (A hard-boiled egg, a tea- spoonful chopped parsley and 1 tatassa

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