Smoked Whitefish and Crayfish Salad
Ingredients
- 20 haricots verts (French green beans), trimmed, blanched ⓘ
- 2 tablespoons red wine vinegar ⓘ
- 1 tablespoon horseradish ⓘ
- 1 tablespoon chopped dill ⓘ
- 1/4 cup diced red onion
- 1/2 cup low-fat sour cream ⓘ
- 1/2 cup non-fat yogurt ⓘ
- Salt and black pepper ⓘ
- 1/2 cup diced celery ⓘ
- 1 cup English cucumbers, peeled and sliced into half moons ⓘ
- 24 crayfish tails, cooked ⓘ
- 1 cup smoked whitefish, meat only, flaked
- 3/4 cup chopped mixed greens ⓘ
Instructions
- To blanch the haricots verts, add beans to boiling, salted water for 20 seconds.
- Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
- In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt.
- Season with salt and pepper, to taste, and set aside.
- In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish.
- Combine the dressing with the crayfish vegetable mixture.
- Fold in mixed greens, season, and serve.
Nutrition & Diet Analysis (per serving)
172
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).