If you are hosting a party and pressed for time, this is one of the easiest salad to make. Super simple with canned fish and ready in minutes. I prefer salmon to tuna, which is much more tasty and smooth in texture. Mayonnaise is used as a binding agent that imparts creaminess and flavour. Addition of onion, green chilllies, celery for freshness and crunch. The salad moulded into a fish is definitely eye-catching and incredibly delicious. Affordable, nutritious, always a hit and a crowd pleaser.
This salad can be prepared with fresh or canned fish. Firm-fleshed fish can be poached with some spices and flaked. Then, bound together with mayonnaise consisting of egg yolks emulsified with oil, vinegar or lemon juice and seasonings. Also, referred to as bound salad and holds its shape when moulded or transferred onto a plate. Serve the salad as topping over crackers for a quick appetizer or with the main meal.
This salad can be prepared with fresh or canned fish. Firm-fleshed fish can be poached with some spices and flaked. Then, bound together with mayonnaise consisting of egg yolks emulsified with oil, vinegar or lemon juice and seasonings. Also, referred to as bound salad and holds its shape when moulded or transferred onto a plate. Serve the salad as topping over crackers for a quick appetizer or with the main meal.
Fish Mayonnaise Salad
(Serves 6)
Ingredients:
2 cans of tuna or salmon (213 grams each)
1 onion (finely chopped)
1 long green chilli (finely chopped)
1/2 cup mayonnaise
1 stalk of celery (finely chopped, optional)
a dash of lime juice
freshly cracked black pepper
salt
Method:
Drain out the brine from the cans and transfer fish into a bowl. Mash with a fork and mix in rest of the ingredients. Check for seasonings and add salt last, if needed.
Transfer mixture onto a serving plate and mould into a fish. Alternatively, fill a fish mould with the mixture and then invert it onto a plate.
Decorate fish with thin slices of green bell pepper and lettuce leaves surrounded with desired chopped vegetables. Let your imagination run wild.
Note:
(Serves 6)
Ingredients:
2 cans of tuna or salmon (213 grams each)
1 onion (finely chopped)
1 long green chilli (finely chopped)
1/2 cup mayonnaise
1 stalk of celery (finely chopped, optional)
a dash of lime juice
freshly cracked black pepper
salt
Method:
Drain out the brine from the cans and transfer fish into a bowl. Mash with a fork and mix in rest of the ingredients. Check for seasonings and add salt last, if needed.
Transfer mixture onto a serving plate and mould into a fish. Alternatively, fill a fish mould with the mixture and then invert it onto a plate.
Decorate fish with thin slices of green bell pepper and lettuce leaves surrounded with desired chopped vegetables. Let your imagination run wild.
Note:
- Boiled egg can be finally chopped and included in the mixture.
- Canned fish can be substituted with 500 grams of kingfish or mackerels. Clean, wash, cook fish with 1/2 cup water, a bay leaf, 10 whole black peppercorns and salt. Remove the skin, flake fish and discard any bones.
- I used this fish mould, but then shaped it with my hand. Purchase at this link: https://amzn.to/2XN2XtH