Total Time
15mins
Prep 15 mins
Cook 0 mins

A thrifty way to use up leftover cooked fish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. The halibut should have been poached in salted water.
  2. Flake into rather large pieces.
  3. Moisten with salad dressing and chill thoroughly.
  4. Mix the halibut, cucumber, onion, salt and pepper with sufficient mayonnaise to hold the ingredients together.
  5. Serve on salad greens and garnish with capers and pimiento pieces.

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