Fish Salad

Methods/steps

Rinse the fish in cold water; pat dry and sprinkle with lemon juice. Boil water with salt; add fish; reduce heat and poach gently for 10 minutes. Remove from heat and leave the fish in the stock to cool for 30 minutes. Drain and break the fish into bite-size pieces. Skin and quarter three tomatoes and mix with the fish; together with the drained asparagus tips and walnut halves. Dressing: Mix the egg yolk with mustard and mayonnaise. Add the yogurt and season with salt; pepper and sugar. Blend in the sour cream. Reserve 2 tbsp of the dressing and carefully fold the remainder into the fish salad. Marinate for 10 minutes. Line a flat dish with the lettuce leaves and pile the fish salad on top. Cover with the remaining dressing. Garnish with tomato and egg wedges; parsley and walnuts. Serve with fresh bread and butter. This is a lunch or dinner dish; alternatively it may be served with melba toast as a starter.