Mock lobster and celery salad

6 servings

Ingredients

Quantity Ingredient
1 pounds Haddock; fillet of
1 cup Water; boiling
2¼ teaspoon Salt; divided
1 Celery rib
2 tablespoons Lemon juice; freshly squeezd
1½ cup Celery; diced
¼ cup Pepper, green; chopped
⅛ teaspoon Pepper, black
½ teaspoon Thyme, whole leaves; crumbld
¼ cup Mayonnaise
Lettuce
Parsley, fresh
Paprika

Directions

Tie fish in a cheesecloth bag and place in the boiling water with 1 teaspoon of the salt and the 1 rib of celery. Cook until flaky, 10 to 15 minutes. Remove from water. Sprinkle fish with lemon juice and chill.

Flake chilled fish and toss lightly with diced celery, green pepper, black pepper, thyme, mayonnaise, and remaining salt. Serve on lettuce. Garnish with fresh parsley and paprika.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94

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