| 16 oz flaked poached mild fish 2 cups | | 1 x clove garlic minced | | 2 tbl finely chopped dill pickle | | 1 x hot yellow chile pepper seeded and chopped | | 34 cup finely shredded cabbage | | 2 tbl nonfat mayonnaise | | 2 tbl fresh lemon juice | | salt and pepper to taste | | African Dilled Dressing: | | 1/4 cup nonfat mayonnaise | | 3 tbl fresh lemon juice | | 2 tbl minced fresh parsley | | 1 tbl fresh dill -- or 1 tsp dried dill | | 1/2 tsp turmeric | | salt and pepper to taste |
| | Combine fish, garlic , pickle , chile, 3/4 shredded cabbage , mayonnaise and lemon juice in a bowl. Season salad to taste, with salt and pepper . Spread extra cabbage on a medium-size serving platter. With your hands, place salad on top of cabbage bed, molding salad into the shape of a cone. Refrigerate until serving time. | | To make the dressing: In a small bowl, combine the dressing ingredients; refrigerate. At serving time, pour dressing over the top of the fish cone. Serve any extra dressing in a separate bowl to spoon over individual servings. | | Garnish perimeter of salad with tomatoes , eggs , nuts and green peppers. | | NOTES : The original recipe said this serves 6 as an appetizer. I think it would make a good salad. It also called for full fat mayo. |
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