This is a cold sword fish salad with warm creamed spinach mainly made of leftovers. If you have grilled or fryed fish for dinner, and you don’t eat everything, you should use your leftovers for this salad the next day. I had it for dinner, but it will be amazing for lunch as well. You must use a very firm fish as redfish, swordfish or tuna. I don’t think mackerel will do as it all will get too fatty. This recipe is for the fish salad only. Regarding the spinach as the side dish, please just put handful of raw spinach per person in a pot, evaporate for 2 minutes, pour away the water, add cream and salt and boil again for 1 minute. Add a little butter and serve. Voila!
How To Do The Cold Sword Fish Salad
Serves 3 persons for dinner, use less fish if it’s a salad/lunch
Around 350-400 g of baked or grilled firm fish in chunky pieces, suggested swordfish, redfish or tuna.
Dressing made of;
100 ml the best basic mayonnaise
100 ml yoghurt, the 10% greek one
3 tablespoons of the best olive oil (you can leave this out, but I prefer this olive taste with the lemon/lime juice and chili)
Tabasco, I recommend 10-12 drops
Juice from 1 lime or 1/2 lemon (you can adjust this)
1 clove of garlic, crushed
Salt and pepper if you like more than whites in the fish and the mayo
Chopped chili, amount adjusted to your taste (on the pic is both yellow and red chili)
Pour it all together, stir, and carefully turn the chunky fish into the dressing. Sprinkle with a little more chili (or chives) and serve!
Tips & Tricks
You can style this fish salad in many ways. You can add onions, chives, leeks and as you can see, I had tomatoes on the side. I think the fish salad served with a big bowl of mixed salad would be fantastic as well! You can also put the fish salad on top of a piece of toasted panini.