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Fisherman's Salad

2 1/2 lb. fillet of Haddock
Cold water
1 tsp. salt
Dash of pepper
1 tsp. vinegar
1 cup diced celery
1 green pepper, diced
8-10 stuffed olives, diced
2 dill pickles, diced
1 jar pimento, diced
1/2 cucumber, diced
1 cup mayonnaise with 1 Tbsp. milk

Cover fish with cold water, salt, pepper and vinegar. Cook over medium heat until fish flakes easily, about 20 minutes. Chunk to bite-size and combine with 6 vegetables.

Mix mayonnaise with milk and toss through salad. Chill. Serve on lettuce bed and garnish with tomato and cucumber slice.

Serves 5-6

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