Old Fashioned Seafood Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Heat oven to 400°F. In large bowl, stir together flour, cornmeal, bacon chips, baking powder and salt; set aside. In medium bowl, beat eggs with fork. Beat in milk, honey and 1/2 cup melted butter with fork. Add egg mixture to flour mixture all at once; stir just until mixed.
• Pour oil into 8-inch square or 9-inch round pan. Heat in oven 1 minute. Pour batter into hot pan.
• Bake cornbread 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Brush with 1 tablespoon melted butter. Serve warm.

Steps:

• Melt butter in a frypan.
• Place fish in frypan and pour hot water over fish.
• Bring to a simmer, cover, lower heat and cook gently for 10 minutes.
• Meanwhile slice the 4 hard cooked eggs and the pickles.
• Drain fish, cool and cut into cubes.
• Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.
• In a separate bowl gently mix fish, egg and pickle slices and capers.
• Arrange fish mixture in individual dishes and spoon salad sauce over tops.
• Chill for 30 minutes.
• To garnish, cut remaining egg into eight pieces and chop beet slices.
• Arrange garnish on each serving. Serve immediately.