Rinse
the fish in cold water, pat dry and sprinkle with lemon
juice. Boil water with salt, add fish, reduce heat and poach
gently for 10 minutes. Remove from heat and leave the fish
in the stock to cool for 30 minutes. Drain and break the
fish into bite-size pieces. Skin and quarter three tomatoes
and mix with the fish, together with the drained asparagus
tips and walnut halves.
Dressing: Mix the egg yolk with mustard and mayonnaise.
Add the yogurt and season with salt, pepper and sugar. Blend
in the sour cream. Reserve 2 tbsp of the dressing and
carefully fold the remainder into the fish salad. Marinate
for 10 minutes. Line a flat dish with the lettuce leaves and
pile the fish salad on top. Cover with the remaining
dressing. Garnish with tomato and egg wedges, parsley and
walnuts.
Serve
with fresh bread and butter. This is a lunch or dinner dish,
alternatively it may be served with melba toast as a
starter.
