Nutritional Info

Nutrition Facts

Serving Size 1 (167g)

Calories 157
Calories from Fat 41 (26%)
Amount Per Serving %DIV
Total Fat 4.6g 7%
Saturated Fat 1.5g 8%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 77.6mg 26%
Sodium 284.2mg 12%
Potassium 248.4mg 5%
Total Carbohydrate 5.8g 2%
Dietary Fiber 2.5g 10%
Sugars 0g
Protein 25.5g 51%

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Recipe Description
I got this recipe from my mother-in-law, Anna Spungen of Philadelphia. My mother-in-law kept this recipe a secret from her family and friends all her life. She finally gave it to me after 10 years of marriage with the promise that I'd give it to no one. I've kept that promise until today - 48 years. This dish is delicious on a holiday, with cold beet borscht, a salad and cold watermelon.
Prep time
2 hr 20 min
Cook time
25 min
Ready In
2 hr 45 min


Serves Tool

Serves To:USMetric
3   onions, sliced
1 Dash(ds)  pepper, cracked
3   lemon juice
1 Teaspoon(t)  whole juniper
1 Teaspoon(t)  sugar
3 Cup(c)  water
3 Pound(lb)  fresh salmon steaks, sliced
3   eggs, beaten


Place onions in a saucepan. Add pepper, lemon juice, juniper and sugar and water to make a sweet and sour marinade. Bring to a boil. Add fish to marinade. Cook just until steaks lose their redness and are medium soft. Remove steaks and onions to a casserole dish. Let fish soup stay in pan to cook. Add beaten eggs to soup and cook over a low heat, stirring constantly so eggs don't curdle. Cook until broth thickens. Pour custard over the fish and onions. Refrigerate, covered, until fish is icy cold and sauce is congealed.

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