Mock Lobster Salad

Poor man's lobster: haddock or halibut cooked with onion, chilled overnight and folded into a Russian-style dressing of Miracle Whip, chili sauce and pimento. Serve on lettuce.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Mock Lobster Salad, photo coming soon
  • Prep 15 min
  • Cook 15 min
  • Chill overnight 12 hr
  • Total 12 hr 30 min

Jump to: Ingredients | Instructions | Tips | Print recipe

Firm white fish has long been called poor man's lobster in New England, and Sandra Mills's Mock Lobster Salad shows why. Haddock or halibut is cooked with onion until it falls apart into chunks, chilled overnight, then gently folded into a pink dressing of Miracle Whip, chili sauce, sugar, vinegar and pimento.

Serve it on a bed of lettuce or in a roll.

Ingredients

Fish

  • 1 pound haddock or halibut
  • 1 medium onion, diced

Dressing

  • 3/4 cup Miracle Whip Salad Dressing
  • 1/2 cup chili sauce
  • 1 teaspoon white vinegar
  • 2 tablespoons sugar
  • 1 (4 ounce) jar pimento, drained and minced

To serve

  • Lettuce

Instructions

  1. Cook the fish. Cook the fish with the diced onion, about 15 minutes, until it falls apart.
  2. Drain and cool. Drain all the liquid out and let cool. Remove all the bones, leaving the fish in as large pieces as possible.
  3. Chill. Refrigerate overnight.
  4. Dress. The next day, prepare the dressing. Combine the fish with the dressing, being careful to leave it in chunks rather than mashed.
  5. Serve. Serve on a bed of lettuce.

Tips

  • Simmer the fish gently in just enough water to cover, so it holds together in chunks.

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