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KC: Mock Lobster Salad - pareve

Posted by : Ruth Heiges

This is from Marcy Goldman's Baker Boulanger site,
where it is offered as a kosher recipe.

I see no reason why this could not be served in halved, seeded melons for a
light summer lunch or as a first course.

Serve cold, spooned into avocado halves, garnished with romaine lettuce and
lemon wedges.

Mock Lobster Salad
~~~~~~~~~~~~~~~~~~
2 lbs. filet of halibut
2 slices fresh lemon
1 small onion
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
3 hard-boiled eggs - chopped
1/2 cup diced celery
1/2 cup chili sauce
1/2 cup mayonnaise
1/2 cup finely cut strips red pepper
1 carrot
1 scant tsp. red horseradish
2-3 drops Tabasco sauce

Combine halibut with lemon, onion, salt and pepper. Steam or simmer (just
covered with water) until tender (fish should be white and flake apart
easily). Drain, cool, and flake into chunks. Combine remaining ingredients
and add to fish. Mix, correct seasonings to taste and chill. Spoon into
avocado halves and garnish before serving.
Serves approx. 8-10.

Ruth

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