Snapper and mayonnaise salad

Snapper and mayonnaise salad

By
From
Margaret Fulton Favourites
Serves
8–10 or more as part of a buffet
Photographer
Tanya Zouev and Armelle Habib

Inspired by holidays in Greece, this snapper and mayonnaise salad is a fabulous looking dish for summer buffets. Shape in a ring mould or save the head and tail and re-shape as a whole fish. It’s the ideal dish for a gathering as guests can serve themselves easily while chatting.

Ingredients

Quantity Ingredient
1 large snapper or other firm white fish, cleaned, weighing 1.5–2 kg
1 lemon, juiced
salt and freshly ground black pepper
1 cup dry white wine
1 cup sliced tender young celery
1/4 cup snipped dill and chives
1/4 cup chopped flat-leaf parsley
Mayonnaise
slices of cucumber, sprigs of dill and lemon slices, to garnish

Method

  1. Preheat the oven to 180°C. Wipe the fish inside and out with paper towels. Sprinkle with the lemon juice and season with salt and a good grinding of pepper. Place in a large baking dish.
  2. Pour the wine over and around and cover with a sheet of baking paper or lightly oiled aluminium foil. Bake for about 35 minutes or until the flesh flakes easily when tested with a fork.
  3. Remove the fish from the oven and leave to cool in the dish. Strain off the cooking liquid and reserve in the refrigerator. Remove the head and tail by cutting across with a good sharp knife or scissors. Save them for finishing the dish.
  4. Remove the skin and bones from the rest of the fish and break the flesh into pieces, putting the prepared fish in a bowl as you work. Now fold through the celery, dill, chives and parsley, plus enough mayonnaise to bind the mixture, and season well, adding plenty of salt and pepper to taste.
  5. Spoon into a lightly oiled ring tin or arrange the head and tail at each end of a serving platter and spoon the fish salad between, arranging and smoothing so that it resembles the shape of the fish. If using a ring tin, carefully turn out onto a large platter. With a small metal spatula smooth the surface evenly and garnish the centre with slices of cucumber, sprigs of dill and lemon slices. Cover lightly and refrigerate until ready to serve. Stir 2 or 3 tablespoons of the reserved cooking liquid into 1 cup of mayonnaise and use it as a sauce to accompany the fish.
Tags:
Margaret
Fulton
Favourites
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