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Almost any fish can be used, but a firm fish such as cod, cusk, pollock or red snapper gives best results. Especially good with blue fin tuna.
Boil fish fillets until the meat flakes in 1/2 cup of lemon juice. When the fish is cooled, flake it apart and add celery, onions, hard boiled eggs, mayonnaise, salt pepper and seasonings to taste. Serve cold as a salad plate or in a sandwich.
Note: If using blue fine tuna (or other bloody fish), the fish must be bled when caught. Also, the fish must be boiled twice and the white foam spooned off.
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