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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The fish is not really raw. It is cooked by the acid in the lemon juice and vinigar. This salad always disappears at a BBQ, I can never make enough. Ingredients:
1 kg fresh fish fillet (any white flesh fish will do) |
1/2 cup lemon juice |
white vinegar |
1/2 cup mayonnaise |
3/4 cup sour cream |
1 teaspoon grated lemon rind |
salt |
pepper |
1 cucumber |
4 tomatoes |
8 shallots or 8 spring onions |
2 medium onions |
4 hard-boiled eggs |
2 large cooked beetroots |
Directions:
1. Remove skin and bones from fish, cut fish into 2.5 cm (1 in.) pieces.
2. Place fish into bowl, add lemon juice, salt and enough vinegar to cover fish; mix well.
3. Cover bowl, refrigerate overnight.
4. Next day, drain fish well.
5. Place mayonnaise, lemon rind and sour cream in bowl, add fish, mix well.
6. Season with salt and pepper.
7. Place into large serving dish. Place separate bowls around fish containing chopped cucumber, peeled and chopped tomatoes, chopped shallots, peeled and sliced onions, chopped egg-white with sieved egg-yolk on top, and sliced beetroot.
8. Guests help themselves to fish, them a selection of the accomaniments.
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