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Fish Pyramid With Green Sauce - Bea Sandler



2 lbs. cooked fish,boned and
-flaked*
1 c core of the cabbage,sliced
-very thin
2 tomatoes,cut in small cubes
1/2 t black pepper
1 t salt
2 T lemon juice
1/4 c mayonnaise
1/2 c mayonnaise
1/4 c lemon juice
1/2 t salt
1/4 t black pepper
1/2 c fresh dill**,Chopped
1/4 c pickle relish
2 hard boiled eggs,sliced
2 tomatoes,cut in slices
1/4 c black olives
5 parsley sprigs.


Combine 2 Ibs. COOKED FISH, boned and flaked (use haddock, halibut or any white fish), 1 cup CORE of the CABBAGE, sliced very thin, 2 TOMATOES, cut in small cubes, 1/2 tsp. BLACK PEPPER, 1 tsp. SALT, 2 Tbs. LEMON JUICE and 1/4 cup MAYONNAISE or enough to just hold mixture together. Shape into a pyramid on a 12 inch plate (with hands moistened with water). Combine cup MAYONNAISE, 1/4 cup LEMON JUICE, 1/2 tsp. SALT, 1/4 tsp. BLACK PEPPER, cup FRESH CHOPPED DILL or 1 Tbs. dried dill. (If dried dill is used add 1/4 cup chopped parsley to give the sauce its characteristic green color) and 1/4 cup PICKLE RELISH. Pour the Green Sauce over the pyramid.
Garnish around edge of plate with 2 sliced HARD BOILED EGGS, 2 TOMATOES cut in slices, alternately overlapping each other around the plate, 1/4 cup BLACK OLIVES uniformly placed around the edge of the plate with 4 or 5 PARSLEY SPRIGS.













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