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Fast Fish Salad


This is a terrific way to use up any leftover cooked fish such as salmon, sole, tilapia or whitefish. It’s delicious as a filling for Passover matzo meal rolls, on top of salad greens, or as a stuffing for hollowed-out tomatoes or peppers. If you don’t have enough fish, add one or two hard-boiled eggs to the mixture.


Make the Salad


In a food processor fitted with the steel blade, process the green onions, celery, carrot and radishes for eight to 10 seconds or until minced. 


Add the fish and mayonnaise. Process with quick on/off pulses, until combined. Season with salt and pepper to taste. 


Transfer the mixture to a bowl, cover, and store in the refrigerator until ready to use. Serve chilled.

Notes: Recipe can be doubled or tripled easily. This will keep for 2 days in the refrigerator. Don’t freeze.


From The New Food Processor Bible by Norene Gilletz (Whitecap).