Liturgical Year : Recipes : Fish Salad

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Catholic Recipe: Fish Salad

INGREDIENTS

1-1/2 cups cooked fish, flaked
1-1/2 cups shrimp
3 teaspoons onion, grated
1 cup thinly sliced celery
2 hard-boiled egg yolks
1/2 cup whipped heavy cream
1/3 cup mayonnaise
2 teaspoons lemon juice

Details

Serves: 8
Prep Time: 30 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin:

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Fish Salad

Feasts

Traditionally, Christmas Eve was one of the strictest fast days of the year. An appropriate lunch is this traditional fish salad. This was the Trapp Family's recipe.

DIRECTIONS

Combine fish, shrimp, onion and celery, season with salt and pepper. Sieve the egg yolks, mix with whipped cream, mayonnaise, and lemon juice. Combine the fish mixture with dressing. Serve in individual bowls lined with lettuce, garnish with a dash of paprika and a few capers. (This makes about eight servings.)

Recipe Source: Around the Year with the Trapp Family by Maria Augusta Trapp, Pantheon Books Inc., New York, New York, 1955

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