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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
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