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Halibut Salad (Flake the fish and marinate)

Flake the fish and marinate with French dressing (three tablespoonfuls of oil, one tablespoonful of lemon juice or vinegar, a dash of salt and pepper, for each pint of fish); drain, and add half as much boiled potato, cut in small cubes and dressed with French dressing. Serve on a bed of lettuce leaves. Garnish with sardine dressing.

Shredded lettuce or peas may be used in place of the potato.