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"Lobster" Salad, Mock (D, TNT)
Source: Levittown Jewish Community Center cookbook, circa 1956
Serves: 10

2 pounds haddock, fillet
tomato juice, or V8 to cover
1/2 cup chili sauce
1/2 cup horseradish, prepared
1/4 cup sour cream

Poach fish in tomato juice to cover with spices of your choice or in V8. Simmer until fish flakes.

Mix the other ingredients together to make the sauce and adjust for YOUR taste. Add the sauce to the fish, making sure it is not too thick. It should look like lobster salad and you can use diced celery and/or onion.

Poster's Notes:
In the 50's whenever you went to a luncheon at the Temple it seems that this was the dish of choice. I guess we were trying to prove we could have 'lobster' and be kosher too! Anyway it is quite good.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A