Nautical Salad Recipes

SUMMER FISH SALAD

Steps:

• Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
• Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
• Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.

NAUTICAL SALAD

Steps:

• Peel eggs and slice in half. Remove yolks to a small bowl; cover and refrigerate. Chop egg whites.
• Combine Miracle Whip, sour cream, cucumbers, onions, chopped egg whites and dill weed; mix well. Cover; chill for at least 1 hour to blend flavors.
• To serve, line salad plates with mixed greens. Cover with tuna. Top tuna with salad dressing mixture and sieved egg yolks. Garnish as desired.
• Note: To sieve egg yolks, place yolk in small wire strainer. Using back of spoon, gently push yolk through strainer.

BLOODY-MARY TOMATO SALAD

Steps:

• Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.