Summer Fish Salad

450 g/1 lb haddock or cod fillets
1 onion, peeled
450 ml/3/4 pint water
1 teaspoon salt
4 tablespoons reduced-calorie mayonnaise
1 teaspoon chopped parsley
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
Vs teaspoon freshly ground black pepper
2 celery stalks, finely chopped
1 dessert apple, peeled, cored and diced
1/2 cucumber, peeled and diced
Garnish:
1 lettuce, shredded
1 hard-boiled egg, shelled and finely chopped

Put the fish in a pan with the onion, water and salt. Bring to the boil, then lower the heat and poach gently for 25 minutes or until the fish is tender. Drain off the water, then flake the fish into a serving bowl, discarding the skin and any bones. Leave the fish to cool.

Mix together the mayonnaise, parsley, onion, Worcestershire sauce and pepper. Add the celery, apple, cucumber and mayonnaise mixture to the fish and fold gently to mix.

Arrange a border of shredded lettuce around the edge of the bowl and sprinkle the chopped egg in the middle.

SERVES 4