Seafood Salad
350 g (12 oz) white fish
150 ml (1/4 pint) boiling water
100g (4 oz) shelled prawns
1/2 bunch watercress, base of stems removed, chopped
1/2 head endive or crisp lettuce, torn into small pieces
1 carrot, coarsely shredded
2 tablespoons chopped fresh parsley
150 ml (1/4 pint) plain unsweetened yogurt
2 teaspoons walnut or olive oil
pinch of salt
1-2 tablespoons chopped fresh dill
2 hard-boiled eggs, cut into wedges
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