Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1 lb White Fish Fillets; *
1/2 c ;Hot Water
4 ea Eggs; Large, Hard Cooked
2 ea Pickles; Dill
1 tb Capers

---------------------------SAUCE--------------------------------
2 tb Mayonnaise
2 tb Sour Cream
2 ts Lemon Juice
1 ts Mustard; Dijon-style
1/2 ts Salt
1/4 ts Pepper; White

--------------------------GARNISH-------------------------------
1 ea Egg; Large, Hard Cooked
4 ea Beets; Canned, Slices

* Fillets may be fresh or frozen. They can include cod, turbot, or
haddock. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and
pour hot water over fish. Bring to a boil, cover, lower heat and
simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs
and the pickles. Drain fish, cool and cut into cubes. Prepare salad
sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt,
and pepper. In a separate bowl gently mix fish cubes, egg and pickle
slices and capers. Arrange fish mixture in individual dishes and
spoon salad sauce over tops.
Chill for 30 minutes. To garnish, cut remaining egg into eight
pieces and chop beet slices. Arrange garnish on each serving. Serve
immediately.

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