Recipe
- 2 cups cooked flaked fish
- ½ cup mayonnaise
- ½ cup finely chopped celery
- ¼ cup finely chopped onion
- 2 tablespoons finely chopped pimento
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground white pepper
- lettuce
- tomatoes
Place mayonnaise in a medium bowl. Add celery, onion, pimento, lemon juice, salt and pepper. Mix thoroughly. Gently blend in flaked fish. Chill well, overnight if possible. Serve on bed of greenery. Garnished with tomato wedges.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Fish belong to the class Actinopterygii, which means ray finned fish. These are bony fish that make up almost 50% of vertebrates! This class includes many species, from eels, to seahorses!
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