Cucumber Stuffed With Fish
4 medium cucumbers.
2 cups cold flaked fish as halibut, bass, etc. (or use canned tuna or
1/2 cup celery in 1/2-inch pieces
1/2 cup sour cream
4 Tbsp lemon juice
2 Tbsp sugar
1/2 tsp. salt.
1 head lettuce
1 slice American cheese per serving
1 pimiento piece 1/2 inch x 1 1/2 inches per serving
2 or 3 tomato slices per serving
Peel 4 medium cucumbers in strips 1/2-inch apart. Cut each in half
lengthwise to give eight halves (or one half per person). Cut out soft
centers with a grapefruit knife. Chop and set aside. Cut a strip from
bottom of cucumber half so that it will rest firmly on the plate. In a
2-quart bowl: Combine: 2 cups cold flaked fish as halibut, bass, etc.
(or use canned tuna or salmon), 1/2 cup celery in 1/2-inch pieces and
all the chopped cucumber scooped from "boats".
Blend: 1/2 cup sour cream with 4 Tbsp lemon juice, 2 Tbsp sugar and 1/2
tsp. salt. Add to fish mixture, blend well, and chill. Shred 1 head lettuce
in long thin slivers to simulate waves". Arrange on dinner or large
salad plates. Place the cucumber boat on the lettuce. Heap the fish mixture
to fill the cucumber shells. Cut 1 slice American cheese in half diagonally
to form a "sail". Place in the center of mixture, narrow edge
upright. Cut a tiny banner of 1 pimiento piece 1/2 inch x 1 1/2 inches
and pin it to the center of narrow side of cheese with a piece of toothpick.
Garnish around edge with 2 or 3 tomato slices and parsley sprigs.
Yield: 8 salads