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what to do with leftover fish salads?

k
kazhound Dec 5, 2012 02:25 PM

my parents threw our 2.5 year old her baby naming this past weekend in true jew-y style. there was an incredible spread, with copious amounts of delicious fish products. we got to take most of it home, and now that the bagels are almost all gone, along with the creamcheese and whitefish, we've still got a bunch of food left that I'm scratching my head over. We've been just eating it plain and on bread but there's still so much of it.

So other than sandwiches, what would you do with:

* tuna salad (two varieties - one with carrots and celery, one pretty much just tuna and mayo)
* fine whitefish salad (almost like a puree)
* a small amount of salmon salad
* a bunch of taramasalata
* two kinds of egg salad

we also have a small knob of lox slices...

thanks!

  1. prima Dec 5, 2012 02:37 PM

    Could turn the tuna salad into tuna casserole.

    I'd think you could also turn the various fish salads into croquettes.

    Could also fill avocado halves with the various salads, if you're tired of eating it plain or on bread.

    Could add potatoes to the egg salad, to turn it into a potato egg salad.

    Some other ways to make the egg salad more interesting: http://www.thekitchn.com/dress-it-up-real-good-10-divine-egg-salad-sandwich-recipes-176463

    Could use the tuna and egg salads, to make a Tunisian tuna sandwich.
    http://www.saveur.com/article/Recipes/Tunisian-Tuna-Sandwich
    http://www.elledecor.com/culture/tunisian-tuna-sandwich-recipe-a-57170
    http://chowhound.chow.com/topics/691650

    Could also use the tuna salad as a filling in tuna turnovers/pastries. http://www.epicurious.com/recipes/foo...

    1 Reply
    1. re: prima
      k
      kazhound Dec 5, 2012 04:07 PM

      love the pastry idea, thanks!

    2. pagesinthesun Dec 5, 2012 02:45 PM

      Mix up the tuna salads and stuff the salad into mushroom caps. Top with breadcrumbs and bake them up for a yummy appetizer.
      Mix cracker crumbs into the salmon salad for salmon croquettes.
      Egg salad is a tough one. I'll have to think on that one.

      1. Bacardi1 Dec 5, 2012 03:27 PM

        Toss the tuna, whitefish, & salmon salads together with cooked macaroni & bake for a casserole.

        Combine the taramasalata & egg salads & enjoy as is & as sandwiches asap.

        2 Replies
        1. re: Bacardi1
          scubadoo97 Dec 5, 2012 04:26 PM

          Agreed I would combine them at the least. Then either eat as a salad or work it into a new dish like you suggested.

          1. re: Bacardi1
            k
            kazhound Dec 6, 2012 06:33 PM

            OK, your macaroni suggestion inspired me - I used the tuna salad in a pasta. Capellini with a tuna tomato sauce, with olives, fennel, garlic and red pepper flakes. yum! Used up the whole thing of tuna too.

            thanks!

          2. missmasala Dec 5, 2012 05:10 PM

            freeze the lox slices. They won't come out of the freezer as nice, but can be used in eggs or with pasta or something.
            The taramasalata should keep for a while in the fridge, particularly if you cover the top with a layer of olive oil.
            use the egg salads to make potato salad, as someone else suggested.
            and finally, mix together the remaining salads (if you think they would taste good together--or you can leave them separate) and make empanadas with them. Add some chopped black olives and use the crust recipe from here. It's easy. I've made them with this recipe and they come out great. I use the lard, but my Chilean friend uses margarine and they come out just as good. Crisco would probably work, too. She claims butter doesn't work as well, but I wouldn't know.
            http://www.nytimes.com/2009/04/15/din...

            1. t
              Tara57 Dec 5, 2012 05:17 PM

              Stuff celery or cucumber boats.

              1. s
                smtucker Dec 5, 2012 05:30 PM

                Invite me over. I will bring the rye crisps and lettuce cups.

                The taramasalata is delicious in scrambled eggs. Of course the salmon lox slices is too. Don't think I would like them mixed. I love taramasalata served with stuffed grape leaves or served on a meze platter.

                The egg salad is a bit tougher. I love it on top of a bib lettuce salad as a composed salad, but that might not be exciting enough for you. But you could also add some raw veggies and the whitefish salad.

                Or throw a weekend open house and serve all your leftovers.

                5 Replies
                1. re: smtucker
                  prima Dec 5, 2012 05:35 PM

                  I don't mind eating leftovers that are 2 or 3 days old, but I wouldn't be comfortable serving guests leftovers from an event that took place the previous weekend. ;-)

                  1. re: prima
                    Njchicaa Dec 5, 2012 05:48 PM

                    Agree 109%

                    1. re: prima
                      chefathome Dec 5, 2012 07:30 PM

                      This is the first thing that went through my mind, too.

                      1. re: chefathome
                        k
                        kazhound Dec 5, 2012 07:33 PM

                        I was thinking that too, but I didn't make the comment because I realize that I also wrote year instead of month so how could I fault someone for reading too fast? Would be hilarious to celebrate the name of a child at 2.5 years instead of 2.5 months!

                    2. re: smtucker
                      k
                      kazhound Dec 5, 2012 05:39 PM

                      intriguing! how much taramasalata do you put in the eggs? do you add it at the end?

                    3. Njchicaa Dec 5, 2012 05:50 PM

                      I'd try turning the tuna salad into tuna cakes. Mix in an egg or 2 and some breadcrumbs, cost in Panko, and pan-fry. Sounds delish to me.

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