Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Catfish | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups water
- 2 tablespoons lemon juice
- 1 pound U.S. Farm-Raised Catfish fillets
- 3 hard-cooked eggs, chopped
- 1/2 cup chopped celery
- 1/3 cup chopped ripe olives
- 1/4 cup chopped dill pickle
- 2 tablespoons chopped pimiento
- 1/3 cup mayonnaise
- 2 tablespoons horseradish
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- =
Directions
1. In a skillet bring water and 2 tablespoons lemon juice to boiling. Add catfish. Return to boiling; reduce heat. Cover and simmer gently for 5 to 7 minutes or until fish flakes easily.
2. Remove fish from water. Cool slightly. Finely chop cooked fish.
3. In a bowl combine cooked catfish, eggs, celery, ripe olives, dill pickle, and pimiento.
4. Stir together mayonnaise, horseradish, 1 teaspoon lemon juice, salt, and pepper. Add to catfish mixture, stirring until well combined. Chill.