Halibut Salad on Pumpernickel

Halibut Salad on Pumpernickel

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4

A twist on the traditional tuna salad sandwich, assertive pumpernickel bread welcomes fresh cooked halibut blended with simple but flavorful ingredients.


  • Halibut Salad
  • 1 pound cooked halibut, flaked
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fresh dill (or 1 tablespoon dried dill)
  • 1 ripe peach, pitted and chopped
  • Juice of one lemon
  • 1 teaspoon white pepper
  • 8 slices pumpernickel bread
  • 1/2 medium avocado, pitted, sliced thin
  • Green or red leaf lettuce


  1. Combine the following in a large bowl all the salad ingredients except the avocado and lettuce.
  2. Divide halibut salad, avocado slices, and lettuce leaves evenly on four slices of pumpernickel.
  3. Top with remaining four slices of bread.
  4. Serve immediately with a side of fresh fruit or wrap up and refrigerate until ready to eat.


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