1 lb. lean white fish (mullet or trout)
1/2 c. celery, chopped
2 eggs, hard-cooked and chopped
1/4 c. mayonnaise (may use salad dressing)
2 tbsp. sweet pickle relish
1 tbsp. onion, minced
1/2 tsp. salt
Pepper to taste
4 lg. tomatoes
Lettuce

Cover and simmer fish in boiling salted water about 10 minutes until flaky. Drain and remove any skin and bones that might remain. Combine fish flakes with other ingredients to form salad. Make vertical slices (3 or 4) in each tomato to form fan-tail. Fill with fish salad and serve on lettuce.

Serves 4.