Italian Fish Salad (Appetizer)

by Cindy Merrill
(Richmond, KY USA)

The recipe was created out of last minute panic when my husband brought home a friend, GOV. John Baldacchi five years ago:


  • 1 jar dilly beans, (available in most gourmet stores or over the internet)drain, reserve & add
  • 1/4 cup of the brine,
  • 1 small turnip, sliced into strips,
  • 1/2 cup extra virgin olive oil,
  • 1 pkg Imitation Crab or Lobster Sea legs,
  • 1 large orange or Red Bell Pepper, cut into thin strips


  • In large bowl, add all items in the order I listed:
  • Chill quickly on a bed of ice or, ideally, 1 hour in Fridge.
  • When ready to serve, distribute ingredients evenly, add a few sprigs of fresh dill as garnish

    Makes 6 very nice appetizers

  • Comments for Italian Fish Salad (Appetizer)

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    Jul 16, 2009
    How unique!
    by: Patricia

    Gotta try this one. The sweetness of the Sealegs contrasted with the Dill would balance it nicely.

    Jul 16, 2009
    Interesting recipe!
    by: Beverly

    I'm intrigued: I think you could even stretch the servings to 7 or 8, perhaps.

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