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Cucumber Boat Stuffed With Flaked Fish Salad
(West Africa)

4 medium cucumbers.
2 cups cold flaked fish as halibut, bass, etc. (or use canned tuna or salmon)
1/2 cup celery in 1/2-inch pieces
1/2 cup sour cream
4 Tbsp lemon juice
2 Tbsp sugar
1/2 tsp. salt.
1 head lettuce
1 slice American cheese per serving
1 pimiento piece 1/2 inch x 1 1/2 inches per serving
2 or 3 tomato slices per serving
parsley sprigs

Peel 4 medium cucumbers in strips 1/2-inch apart. Cut each in half
lengthwise to give eight halves (or one half per person). Cut out
soft centers with a grapefruit knife. Chop and set aside. Cut a
strip from bottom of cucumber half so that it will rest firmly on
the plate. In a 2-quart bowl: Combine: 2 cups cold flaked fish as
halibut, bass, etc. (or use canned tuna or salmon), 1/2 cup celery
in 1/2-inch pieces and all the chopped cucumber scooped from "boats".
Blend: 1/2 cup sour cream with 4 Tbsp lemon juice, 2 Tbsp sugar
and 1/2 tsp. salt. Add to fish mixture, blend well, and chill.
Shred 1 head lettuce in long thin slivers to simulate waves".
Arrange on dinner or large salad plates. Place the cucumber boat
on the lettuce. Heap the fish mixture to fill the cucumber shells.
Cut 1 slice American cheese in half diagonally to form a "sail".
Place in the center of mixture, narrow edge upright. Cut a tiny
banner of 1 pimiento piece 1/2 inch x 1 1/2 inches and pin it to
the center of narrow side of cheese with a piece of toothpick.
Garnish around edge with 2 or 3 tomato slices and parsley sprigs.

Yield: 8 salads

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