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Ingredientes
- 16 ounce flaked poached mild fish 2 c.
- 1 x clove garlic chopped
- 2 Tbsp. finely minced dill pickle
- 1 x warm yellow chile pepper seeded and minced
- 3/4 c. finely shredded cabbage
- 2 Tbsp. nonfat mayonnaise
- 2 Tbsp. fresh lemon juice salt and pepper to taste
- 1/4 c. nonfat mayonnaise
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. fresh dill -- or possibly 1 tsp dry dill
- 1/2 tsp turmeric salt and pepper to taste
Direcciones
- Combine fish, garlic, pickle, chile, 3/4 shredded cabbage, mayonnaise and lemon juice in a bowl. Season salad to taste, with salt and pepper. Spread extra cabbage on a medium-size serving platter. With your hands, place salad on top of cabbage bed, molding salad into the shape of a cone. Chill till serving time.
- To make the dressing: In a small bowl, combine the dressing ingredients; chill. At serving time, pour dressing over the top of the fish cone. Serve any extra dressing in a separate bowl to spoon over individual servings.
- Garnish perimeter of salad with tomatoes, Large eggs, nuts and green peppers.
- NOTES : The original recipe said this serves 6 as an appetizer. I think it would make a good salad. It also called for full fat mayo.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 179 | 65% |
| Total Fat 20.23g | 25% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 247mg | 10% |
| Potassium 439mg | 13% |
| Total Carbs 2.2g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.81g | 1% |
| Protein 20.74g | 33% |
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