You can use almost any kind of leftover fish in this salad.
Ingredients
1 teaspoon lemon juice
Pinch of salt
1 tablespoon olive oil
1/2 shallot, or 1 scallion, finely chopped
2 teaspoons chopped fresh dill or tarragon or, if not available, parsley
A piece of cooked fish, flaked or cut into bite-sized pieces, about 3/4 cup
1/4 cup mayonnaise, preferably homemade (page 111)
2 teaspoons capers, rinsed and patted dry
Watercress or young salad greens
1 hard-boiled egg (see page 107), sliced
Preparation
Step 1
Whisk together in a bowl the lemon juice, salt, olive oil, shallot or scallion, and half of the fresh herbs. Add the fish. Let marinate, turning once or twice, for about 20 minutes. Fold in the mayonnaise and half the capers. Make a bed of watercress or salad greens on a plate, pile the fish salad on top, arrange the hard-boiled egg slices around, and sprinkle the remaining herbs and capers on top.
Variation
Step 2
This could also be made with smoked salmon, tossed with slices of avocado, cucumbers, or asparagus.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
