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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:
INGREDIENTS
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
PREPARATION
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
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