Recipe courtesy of Keith Famie
Smoked Whitefish and Crayfish Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 155
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 56
- Sodium
- 487
- Total: 21 min
- Prep: 20 min
- Cook: 1 min
Ingredients
24 crayfish tails, cooked
1 cup smoked whitefish, meat only, flaked
3/4 cup chopped mixed greens
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
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.