Friday, March 7, 2008

Pickled Fish & Salad

Here's a delicious, healthy, easy to prepare meal. Literally opening a few tins and making a salad and 'tater salad.

Can of pickled fish
Can of baked beans in tomato sauce
Quarter Cucumber
2 medium Tomatoes
1 medium/large onion
Lettuce of your choice
Pickled onions
3 medium Potatoes
Dried chilli flakes
Your choice of Bread

Peel, quarter and boil the potatoes till firm but cooked. Allow to cool while preparing everything else.
Chop half the onion finely and the other half in half rings. Slice the tomatoes into thin pieces or wedges and slice discs of cucumber. Wash some lettuce and lay a bed to place the onion, cucumber and tomato on top.
Dish up the desired amount of pickled fish and baked beans next to the salad on each plate along with a pickled onion or two each and cover.
Add the finely chopped onion to the potatoes and spoon in a few tablespoons of mayonaise until everything is covered upon gently stirring.
Dish up the potato salad with all the rest, and devour with the bread of your choice.

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