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I made a striper salad which I brought to Thanksgiving dinner to serve as an appetizer with a favorite cracker. I was surprised at what a big hit it was.
For those who are not able to enjoy their wild caught stripers fresh, striper salad works well with frozen stock as well. Just remember to slow thaw the fish in the fridge over about a 36 hour period.
Start with about half of an 18-22 inch fish already baked and chilled in the fridge (in other words leftover). The fish should have been skinned prior to baking. Try to remove as much dark meat as possible.
In a large mixing bowl:
Add about a teaspoon of salt, or lite salt to the fish
Add a teaspoon of Old Bay
Add the juice of a half of large fresh lemon
Add about a third of a cup of chopped parsley
Add about a third of a cup of diced spring onions including chives (tops)
Add a half cup of finely diced celery
Add 3-4 tablespoons of extra lite olive oil or veg oil
Add 2 tablespoons of white distilled vinegar
Add about a teaspoon of freshly ground pepper
Mix all ingredients with a fork until desired consistency.
Set in fridge at least ten minutes prior to serving
Blend again and serve in your favorite tray surrounded by Triscuits or similar cracker.
A nice chilled mid priced Pinot Grigio, Chardonnay,
or Graves goes great with this appetizer,or your favorite beer.
BONUS: (Optional) Bore your non-fishing guests to tears with tide, water temperature, water depth, lure, and technique utilized in catching the actual fish!
For those who are not able to enjoy their wild caught stripers fresh, striper salad works well with frozen stock as well. Just remember to slow thaw the fish in the fridge over about a 36 hour period.
Start with about half of an 18-22 inch fish already baked and chilled in the fridge (in other words leftover). The fish should have been skinned prior to baking. Try to remove as much dark meat as possible.
In a large mixing bowl:
Add about a teaspoon of salt, or lite salt to the fish
Add a teaspoon of Old Bay
Add the juice of a half of large fresh lemon
Add about a third of a cup of chopped parsley
Add about a third of a cup of diced spring onions including chives (tops)
Add a half cup of finely diced celery
Add 3-4 tablespoons of extra lite olive oil or veg oil
Add 2 tablespoons of white distilled vinegar
Add about a teaspoon of freshly ground pepper
Mix all ingredients with a fork until desired consistency.
Set in fridge at least ten minutes prior to serving
Blend again and serve in your favorite tray surrounded by Triscuits or similar cracker.
A nice chilled mid priced Pinot Grigio, Chardonnay,
or Graves goes great with this appetizer,or your favorite beer.
BONUS: (Optional) Bore your non-fishing guests to tears with tide, water temperature, water depth, lure, and technique utilized in catching the actual fish!
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