Scandinavian Fondue

By ccavins

Ingredients

• 2 lbs salmon or halibut steaks
• Dill Sauce: Mix 1/2 cup dairy sour cream, 1/4 cup mayonnaise, 11/2 teaspoons dill weed and 1/2 teaspoon seasoned salt. Makes 3/4 cup.
• Tartar Sauce: Mix 1/2 cup mayonnaise, 1 tablespoon finely chopped dill pickle, 1 1/2 teaspoons chopped parsley, 1 teaspoon chopped pimiento and 1/2 teaspoon grated onion. Makes 1/2 cup.
• Lemon Butter Sauce: Heat 1/2 cup butter or margarine, 21/2 teaspoons grated lemon peel and 1/4 cup lemon juice until butter melts. Serve at room temperature. Makes 3/4 cup.

Details

Servings 4

Preparation

Step 1

FISH FONDUE
Drain fresh or frozen salmon and/or halibut steaks, 1 inch thick; pat dry. Cut fish into 1-inch pieces. Cover fish and sauces; refrigerate. About 15 minutes before serving, drain fish again; pat dry to prevent spattering.
Prepare oil and cook fish until light brown. Dip into sauces.
Makes 4 servings.