Fish Salad, Guyanese Style
Ingredients
1 lb middle-cut sea trout (Queriman will do, too)
1 large lime 1 lb yam
1 tbsp finely chopped herbs
6 tbsp mayonnaise
8 oz cabbage
½ medium-sized cucumber
2 large, firm tomatoes
1 head lettuce

Method:
(1)  Clean and season fish with salt, pepper and lime juice and leave in refrigerator overnight. (If there is no refrigerator, prepare fish 3-4 hours before cooking.)
(2)  Scrub, peel and boil yams, then cut into neat cubes.
(3)  Steam fish, remove skin and bones, and flake, using a fork.
(4)  Add cubed yams to flaked fish. Add chopped herbs and blend carefully with half the mayonnaise, again using fork. (Be very careful not to crush the mixture.)
(5)  Shred cabbage finely, cut cucumber into neat cubes, and tomatoes into neat chunks. Toss all together with remaining mayonnaise.
(6)  Wash lettuce leaves and keep them whole.
(7)  Arrange lettuce leaves on dish, pile the prepared fish mixture in the centre, and arrange the ‘tossed’ vegetables around the fish

Serves: 8

Source: What’s Cooking in Guyana