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Creamy Crunchy White Fish Salad

3 1/2 lb White fish fillets; (cod, haddock, whiting, hake)

2 tb Finely chopped cucumber
2 tb Finely chopped green pepper
2 tb Thinly sliced radishes
3 ct Natural yoghurt
Salt and pepper

Poach the fish in boiling salted water, flavoured with lemon ends, bayleaf and peppercorns, for 3 minutes. Remove and drain. Cool. Combine the vegetables for the dressing. Stir in yoghurt. Season and mix well. Pour the chilled dressing over the flaked fish. To garnish sprinkle with chopped parsley.

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