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1 large snook filet
4 stalks celery
1 onion
2 boiled eggs
sweet pickles to taste
½ c sour cream
mayonnaise
Cook snook with celery, onion, salt and pepper until done. Drain and cool the fish mixture. In large bowl crumble snook; add eggs, sweet pickles and celery. Add sour cream and enough mayonnaise to hold the salad together. Salt and pepper to taste.
This salad is best when made the day before
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