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Pike Salad

4 servings

Ingredients

• 1 kg pike
• onions (as needed)
• salted water (as needed)
• 15 pcs crayfish
• remoulade sauce (as needed)
• chopped anchovies (a little)
• shallots (a little)
• parsley (a little)
• capers (a little)
• lemon slices (as needed)

Instructions

1. Gut and thoroughly wash a pike of about one kilogram, then boil it unscaled with plenty of onions in boiling salted water until tender.
2. Remove from heat and let stand in the fish water for another 10 minutes for better salt absorption.
3. Carefully remove scales, skin, and bones from the cooled pike and break it into small pieces.
4. Simultaneously, cook 15 crayfish as directed and extract the meat from their tails and claws.
5. Meanwhile, prepare remoulade sauce, using some pike broth and seasoning with chopped anchovies, shallots, and parsley.
6. Place the pike in a bowl, arranging the meat from the crayfish claws among it, top with the sauce, sprinkle with capers, and garnish the edge with crayfish tails, anchovy strips, and lemon slices.

Modernized from a treasured 19th-century German cookbook.