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  Added: Jul 16, 2010  •  Visited (873)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Baltic Fish - Vegetable Salad
In the Northern European Baltic countries, salads, such as this fish-vegetable combination are traditionally seasoned with piquant flavorings and are good main dishes for winter luncheons or suppers.

What You Need:
  • 2 cups flaked cooked, cold, white-fleshed fish (cod, flounder, halibut, perch)
  • ½ cup diced raw carrots
  • ½ cup sliced radishes
  • ½ cup diced, peeled, and seeded cucumbers
  • 2 medium-sized tomatoes, peeled and cut into quarters
  • ¼ cup minced gherkins
  • About 2/3 cup mayonnaise or sour cream
  • 2 teaspoons prepared sharp mustard
  • Salt, pepper to taste
  • Crisp lettuce leaves, washed and dried
  • 3 tablespoons chopped fresh dill
  • 3 hard-cooked eggs, shelled and cut into quarters

  • How To Cook:
    1. Combine fish, vegetables, and gherkins in a large bowl.

    2. Mix mayonnaise or sour cream, mustard, salt, and pepper; add to fish combination.

    3. Refrigerate 1 hour or longer to blend flavors.

    4. Serve on lettuce leaves, garnished with dill and egg quarters.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Estonia
    Main Ingredient » Fish » Perch
    Main Ingredient » Fish » Halibut
    Main Ingredient » Fish » Cod
    Dish » Salads


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