---------- Recipe via Meal-Master (tm) v8.03
  Categories: German, Salads, Fish, Eggs
       Yield: 4 servings
       1 tb Butter
       1 lb White Fish Fillets; *
     1/2 c  ;Hot Water
       4 ea Eggs; Large, Hard Cooked
       2 ea Pickles; Dill
       1 tb Capers
       2 tb Mayonnaise
       2 tb Sour Cream
       2 ts Lemon Juice
       1 ts Mustard; Dijon-style
     1/2 ts Salt
     1/4 ts Pepper; White
       1 ea Egg; Large, Hard Cooked
       4 ea Beets; Canned, Slices
   *    Fillets may be fresh or frozen.  They can include
   cod, turbot, or
   ++++++++++++++++++ Melt butter in a frypan.  Place
   fish in frypan and pour hot water over fish.  Bring to
   a boil, cover, lower heat and simmer gently for 10
   minutes.  Meanwhile slice the 4 hard cooked eggs and
   the pickles.  Drain fish, cool and cut into cubes.
   Prepare salad sauce by blending mayonnaise, sour
   cream, lemon juice, mustard, salt, and pepper.  In a
   separate bowl gently mix fish cubes, egg and pickle
   slices and capers. Arrange fish mixture in individual
   dishes and spoon salad sauce over tops.
    Chill for 30 minutes.  To garnish, cut remaining egg
   into eight pieces and chop beet slices.  Arrange
   garnish on each serving.  Serve immediately.