Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 t Butter 1 Egg; Large, Hard Cooked
1/2 c ;Hot Water 1 lb White fish, Fillets;
2 Pickles; Dill 4 Eggs; Large, Hard Cooked
-SAUCE 1 t Capers
2 t Mayonnaise 2 t Sour Cream
2 t Lemon Juice 1 t Mustard; Dijon-style
1/2 t Salt 1/4 t Pepper; White
-GARNISH 4 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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