125 ml (4 fl oz) whipping cream
300 g (10 oz) curd cheese
675 g (1 1/2 lb) smoked mackerel or trout, boned and skinned
3 stalks celery, chopped
50 g (2 oz) canned sweet pimientos, chopped
15 ml (1 tbsp) lemon juice
salt and pepper
300 g (10 oz) curd cheese
675 g (1 1/2 lb) smoked mackerel or trout, boned and skinned
3 stalks celery, chopped
50 g (2 oz) canned sweet pimientos, chopped
15 ml (1 tbsp) lemon juice
salt and pepper
method
1. Whip the cream and fold it into the curd cheese.
2. Add the fish, flaked, and the remaining ingredients, combining them all gently so as not to break the fish up too much.
3. Refrigerate until required.
4. You can put the salad into a ring mould and turn it out onto a bed of shredded lettuce.
5. Decorate it with the rest of the can of pimientos, cut into thin strips.
2. Add the fish, flaked, and the remaining ingredients, combining them all gently so as not to break the fish up too much.
3. Refrigerate until required.
4. You can put the salad into a ring mould and turn it out onto a bed of shredded lettuce.
5. Decorate it with the rest of the can of pimientos, cut into thin strips.
serving amount
serves 6
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