From Wade Hampton Miller of Anchorage - try it as a filling for tuna melt sandwiches. It is truly a wonderful summer salad, or served on biscuits or even crackers as an appetizer. Makes a great side dish for grilled vegetables when the weather is hot!
1 C. leftover grilled salmon, boned & flaked
1 C. leftover grilled halibut, boned and flaked
1 t. liquid smoke (optional)
1/2 C. light lager or pale ale or any beer
1/4 C. finely chopped celery
3 C. coarsely grated red cabbage
1 C. mayonnaise
1 T. Dijon mustard
1 1/2t. chopped fresh dill
1/2 t. chili powder, or to taste
salt & pepper to taste
Add fishes to large bowl. Drizzle with the liquid smoke. Add lager, celery, onion, and cabbage. Mix in the mayo, mustard, dill, chili powder, salt & pepper.
