You can salad most fish, why not Swedish Fish? I bought the ingredients this weekend and just tried my first batch. As Dom Perignon said “Come quickly! I am tasting stars!”
My initial recipe (which I will spend the rest of my life trying to perfect)
1/2 part whipped cream
1 part sour cream
2 parts pineapple chunks (from a can. Not the dried, sugar-coated kind)
2 parts maraschino cherries
3 parts mini Swedish Fish.
Mix thoroughly.
I might try that recipe, but I’m going to leave out the sour cream, canned pineapple, maraschinos, and Fish.
I’d just keep the maraschinos on the side.
Using a garbage disposal?
And a few Swedish Fish on the side too. If they are fresh and gummy though, not little rocks.
Still, I think the OP’s recipe is preferable to any form of Lutefisk Salad.
part of the problem is textures. the swedish fish have a gummy texture, the pineapple has a soft texture and the “maraschino cherry” is code for slimy and disgusting. You have a good start(I can’t say I think this would ever be great in my book) but the pineapple and cherries especially need to be swapped out with something different, perhaps chunks of green apple, something with crunch that also counters the sweetness of the fish
Geez you guys. I came pitterpatting in here intrigued by the notion of Swedish cuisine having created a new (to me) version of savory fish salad, maybe kind of like tuna salad but a little more gravlaxy or something. Mmm gravlax.
And instead you hit me right in the mental tastebuds with some abomination involving whipped cream and candy. Good day to you sirs and mesdames, I said GOOD DAY!!
Does diabetes run in your family?
I see nothing wrong with the OP. It’s basically Ambrosia with gummy fish mixed in.
In my opinion, Swedish fish are the absolute best dipping ingredient for chocolate fondue. Even if you get one of those old ones that has lost its squishiness, the hot fondue will soften it right up.
To those who complain it’s sugar overload or you need something to counter the sweetness of the chocolate, I will give my own good day to you, sir/madam.
According to the U.S. distribution packages, Swedish Fish is made out of the following ingredients:[2]
All I can do is salute you for sacrificing your pancreas and body for those of us lesser beings unwilling to undergo these trials. I will look on as you die upon that hill, pushing forward the borders of culinary art. I am however getting heartburn just thinking about that combination.
Is this a bad time to mention I have enough left over ingredients to make a second batch?
Re Apples
I can’t stand the texture. I can only eat them if they have been baked soft.
Re What Swedish Fish Are Made Of
I’m aware. I read the back of the bag. Until I became allergic to red meat a few years back, I would occasionally buy Slim Jims. The ingredients listed on those clearly state “Beef lips”. I miss Slim Jims terribly.
Re Ambrosia
Yeah, it occurred to me after I was done that it was basically the same. I felt diminished.
I noted that too, y’all. And I say bless @DocCathode’s heart.
Not at all. There’s nothing shameful about standing on the shoulders of those who have gone before. (As long as you don’t sink into the whipped cream.)
Perhaps you’d prefer a nice plate of surströmming.
How about using Red Hots or Hot Tamales to replace part or all of the Swedish Fish? The spiciness might add a hint of sophistication.
My blood sugar spiked just reading the ingredients for the salad.
At what sort of event would this salad be served?
If we ever have another Dopefest, I’m bringing Swedish Fish salad- and a lavash. Lavash is a kind of flat bread. One of the Russian markets near me sells fresh-baked lavash topped with feta, sesame seeds, sesame oil and spices. It is incredibly delicious and you get a huge lavash for under $4.
Hmm, swap the marascinos for amerena cherries and fresh pineapple and that might be pretty damn tasty. Swedish berries might be a good swap or Blue whales…
That was my take, too.
I’ve been making ambrosia at my girlfriend’s house quite a lot lately. Turns out you don’t need an excuse like a holiday gathering or a cookout for it to be delicious. My recipe uses canned fruits (packed in juice, not syrup), which I save in an empty juice bottle. Then I pour some over ice and add two parts ginger ale.
[/end digression]