Prep 15 mins
Cook 0 mins
Hollanders like plain, substantial food and lots of it. This tasty fish salad comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 3 cups cooked salmon (canned is fine)
- 1 1⁄2 cups celery, diced
- salt and pepper, to taste
- salad greens
Cooked Salad Dressing
- 1⁄3-1 cup sugar (depending on your taste)
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄8 teaspoon black pepper
- 1⁄2 cup vinegar
- 1⁄2 cup water
- 2 eggs or 4 egg yolks
- 1 tablespoon butter (no substitutions)
- cream, as needed
- For the salad dressing: Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
- Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
- Then add remaining hot mixture and cook over low heat for another five minutes.
- Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
- When ready to serve, thin with cream to desired consistency.
- Flake fish, add celery and one cup of the salad dressing.
- Season to taste with salt and pepper; blend thoroughly.
- Place on salad greens on a chilled plate.