Hamburger fischsalat (hamburg-style fish salad)

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
4 Eggs; Large -- Hard Cooked
1 pounds White Fish Fillets -- *
2 Pickles -- Dill Hot Water
1 tablespoon Capers
2 tablespoons Mayonnaise
1 teaspoon Mustard -- Dijon-style
2 tablespoons Sour Cream
½ teaspoon Salt
2 teaspoons Lemon Juice
¼ teaspoon Pepper -- White
1 Egg; Large -- Hard Cooked
4 Beets; Canned -- Slices

Directions

SAUCE

GARNISH

* Fillets may be fresh or frozen. They can include cod, turbot, or haddock. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cove Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices a Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.

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