Creamy Crunchy White Fish Salad

Course : Salads
Serves: 10
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3 1/2 pounds white fish fillets (cod -- haddock, whiting,hake)
2 tablespoons finely chopped cucumber
2 tablespoons finely chopped green pepper
2 tablespoons thinly sliced radishes
3 packages natural yoghurt
1 teaspoon salt and pepper
1 medium Lemon
2 pieces Bayleaf
2 pieces Peppercorns

Preparation / Directions:

Poach the fish in boiling salted water, flavoured with lemon ends, bayleaf and peppercorns, for 3 minutes. Remove and drain. Cool. Combine the vegetables for the dressing. Stir in yoghurt. Season and mix well. Pour the chilled dressing over the flaked fish. To garnish sprinkle with chopped parsley.


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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