Potato Salad CD
4 Cold Fish Vegetables
Hors d'oeuvre Starter Appetizer Gluten Wheat Dairy Free Eggless
Potatoes, peeled and cut into quarters
5 tbsp Olive
Mustard (check ingredients)
the potatoes in a pan of and lightly salted water for 10-15 minutes until
place the kipper fillets in a pan with a little milk and black pepper and
lightly poach for 10 minutes or until just cooked. Drain the potatoes and
kippers and leave both to cool.
3. Put the oil
and mustard into a salad bowl and mix well.
4. Cut the
fish into small pieces and dice the potatoes.
5. Peel, core
and chop the apples. Deseed and chop the capsicum. Add the apples,
capsicum, potatoes and kippers to the salad bowl containing the oil and mustard. Season
pepper and mix well. Sprinkle with the chopped herbs.
6. Serve with
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