Fish Egg Salad Recipes

TUNA EGG SALAD RECIPE

Steps:

• In a medium bowl, use a fork to whisk together the mayo, mustard, parsley, and paprika, until smooth.
• Add the tuna, celery, pickles, and onions. Stir together, breaking apart any large pieces of tuna.
• Fold in the diced eggs.

NIçOISE SALAD

Steps:

• Gather the ingredients.
• Bring a pot of salted water to boil. Boil the potatoes for about 4 minutes.
• Remove with a slotted spoon, drain, then slice them in half. (Leave the water in the pot, though; you'll use it for blanching the green beans in a few moments.)
• Heat a skillet over medium-high heat, with a bit of olive oil until it's quite hot, then place the sliced potatoes in the pan, cut-side down.
• Sear for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl. Toss with kosher salt and set aside.
• Bring the water back to a boil, and add the green beans. Blanch for 2 minutes.
• Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry them with paper towels and set aside.
• Combine the oil, vinegar, mustard, garlic, and anchovies in a blender or food processor. Process until smooth. Season to taste with kosher salt and freshly ground black pepper. (The anchovies are salty, so you might not need much additional salt.)
• Place the salad greens in a bowl. Drizzle 2 tablespoons of the dressing and toss to coat. Arrange the greens on 4 serving plates or 1 large platter. Distribute the potato halves equally, with the browned sides facing up.
• Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat them, and arrange them on the salad.
• Divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve. Note: Instead of the vinaigrette, you could serve a Niçoise salad with garlic aioli .

FISH EGG SALAD

Steps:

• Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear. Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
• In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.

TUNA SALAD WITH HARD-BOILED EGGS

Steps:

• Combine tuna, salad dressing, chopped eggs, celery, relish, mustard, and Worcestershire sauce in a medium bowl. Mix until well combined.