Title: Hamburg-style fish salad
 Categories: German, Salads, Fish
      Yield: 4 servings
 
      1 T  Butter
      1 lb White fish fillets; *
    1/2 c  ;hot water
      4 ea Eggs; large, hard cooked
      2 ea Pickles; dill
      1 T  Capers
      1 x  -----------sauce------------
      2 T  Mayonnaise
      2 T  Sour cream
      2 t  Lemon juice
      1 t  Mustard; dijon-style
    1/2 t  Salt
    1/4 t  Pepper; white
      1 x  ----------garnish-----------
      1 ea Egg; large, hard cooked
      4 ea Beets; canned, slices
 
  *    Fillets may be fresh or frozen.  They can include cod, turbot, or
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++++++++++++ ++++ Melt butter in a frypan.  Place fish in frypan
  and pour hot water over fish.  Bring to a boil, cover, lower heat and
  simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs
  and the pickles. Drain fish, cool and cut into cubes.
   Prepare salad sauce by blending mayonnaise, sour cream, lemon juice,
  mustard, salt, and pepper.  In a separate bowl gently mix fish cubes,
  egg and pickle slices and capers. Arrange fish mixture in individual
  dishes and spoon salad sauce over tops.  Chill for 30 minutes. To
  garnish, cut remaining egg into eight pieces and chop beet slices.
  Arrange garnish on each serving. Serve immediately.