Smoked Whitefish and Crayfish Salad

Total Time:
21 min
Prep:
20 min
Cook:
1 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 20 haricots verts (French green beans), trimmed, blanched
  • 2 tablespoons red wine vinegar
  • 1 tablespoon horseradish
  • 1 tablespoon chopped dill
  • 1/4 cup diced red onion
  • 1/2 cup low-fat sour cream
  • 1/2 cup non-fat yogurt
  • Salt and black pepper
  • 1/2 cup diced celery
  • 1 cup English cucumbers, peeled and sliced into half moons
  • 24 crayfish tails, cooked
  • 1 cup smoked whitefish, meat only, flaked
  • 3/4 cup chopped mixed greens
Directions
  • To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.

  • In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.

  • In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.


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