Salads.
pepper, for each pint of fish); drain, and add half as much boiled potato, cut in small cubes and dressed with French dressing. Serve on a bed of lettuce leaves. Garnish with sardine dressing. Shredded lettuce or peas may be used in place of the potato.
Halibut-and-Cucumber Salad.
Ingredients.
- 1 pound of cooked halibut.
- 2 tablespoonfuls of oil.
- 1 tablespoonful of lemon juice.
- A few drops of onion juice.
- Salt and pepper.
- 2 pimentos.
- Lettuce.
- Cucumbers.
- French dressing.
Method.—Flake one pound of cooked halibut while hot, and marinate with the oil, lemon juice, onion juice, salt and pepper. When cold drain and mix with the pimentos, shredded, after cutting from the same a few star-shaped or other fanciful figures. Arrange heart leaves of lettuce in an up-right position in the centre of a serving-dish, the fish and pimentos around the lettuce, and, around these, one large or two small cucumbers, cut in small cubes and mixed with French dressing. With salmon use capers instead of pimentos. Use enough dressing to moisten the cucumbers thoroughly.
Halibut Salad.
Steam a thick slice of chicken halibut, until the flesh separates easily from the bone. Remove the skin and bones without disturbing the shape of the
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