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Hamburg-Style Fish Salad

Hamburg-Style Fish Salad recipe image
Hamburg-Style Fish Salad combines gently poached white fish with hard-cooked eggs, dill pickles, and capers in a tangy mayonnaise and sour cream dressing flavored with lemon and Dijon mustard. After chilling, the salad is garnished with additional hard-cooked egg and sliced beets. Served cold in individual dishes, it makes a satisfying lunch, appetizer, or light main course.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 380
Dietary: Gluten-free
Description
Hamburg-Style Fish Salad combines gently poached white fish with hard-cooked eggs, dill pickles, and capers in a tangy mayonnaise and sour cream dressing flavored with lemon and Dijon mustard. After chilling, the salad is garnished with additional hard-cooked egg and sliced beets. Served cold in individual dishes, it makes a satisfying lunch, appetizer, or light main course.
Ingredients
  • 1 tablespoon Butter
  • 1 pound White fish fillets, fresh or frozen
  • 1/2 cup Hot water
  • 4 Large eggs, hard-cooked and sliced
  • 2 Dill pickles, sliced
  • 1 tablespoon Capers
  • 2 tablespoon Mayonnaise
  • 2 tablespoon Sour cream
  • 2 teaspoon Lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon White pepper
  • 1 Large egg, hard-cooked, for garnish
  • 4 slices Canned beets, for garnish
Directions
  1. 1
    Use fresh or frozen white fish fillets such as cod or turbot. If frozen, thaw the fish before cooking.
  2. 2
    Melt the butter in a frying pan over medium heat.
  3. 3
    Place the fish in the pan and pour the hot water over it.
  4. 4
    Bring to a boil, cover, reduce the heat, and simmer gently for about 10 minutes, or until the fish is cooked through and flakes easily.
  5. 5
    Meanwhile, slice the 4 hard-cooked eggs and the dill pickles.
  6. 6
    Drain the cooked fish and allow it to cool, then cut it into bite-size cubes.
  7. 7
    Prepare the dressing by blending the mayonnaise, sour cream, lemon juice, Dijon-style mustard, salt, and white pepper until smooth.
  8. 8
    In a separate bowl, gently combine the fish cubes, sliced eggs, sliced pickles, and capers.
  9. 9
    Divide the fish mixture among four individual serving dishes and spoon the dressing over each portion.
  10. 10
    Chill for 30 minutes.
  11. 11
    For the garnish, cut the remaining hard-cooked egg into eight wedges or pieces and chop or arrange the beet slices as desired.
  12. 12
    Garnish each serving with egg and beet.
  13. 13
    Serve chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 380kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 7.0g35%
Cholesterol 340mg114%
Sodium 950mg40%
Total Carbohydrate 8.0g3%
Dietary Fiber 1.0g4%
Sugars 4.0g
Protein 36.0g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Fresh or frozen white fish may be used. Cod and turbot are suitable choices specifically supported by the surviving source text.

The corrupted character string following the fish suggestions in the source has been removed rather than interpreted as an ingredient or instruction.

The original ingredient-list labels "Sauce" and "Garnish" were structural headings rather than ingredients and have been removed from the ingredient data.

Keep the prepared salad refrigerated until serving.

Keywords: hamburg-style fish salad, fish salad, german, white fish, cod, turbot, hard-cooked eggs, dill pickles, capers, mayonnaise, sour cream, dijon mustard, lemon juice, beets, chilled salad, seafood salad, cold fish, creamy dressing, lunch, light dinner
Read it online: https://www.chefs-mate.com/recipe/hamburg-style-fish-salad/