Deep-Sea Salad

Our grandson does lots of deep-sea fishing and keeps us stocked with fish. After baking whitefish, we usually have some leftovers. I process it for a few seconds in a food processor, add some chopped onion, celery, pickle, hard-cooked egg and apple, plus a little mustard and mayonnaise to hold it all together. For a nice summer salad, I serve it on a bed of lettuce, sprinkle it with paprika and add a few tomato wedges. —Leona Pardus, Alhambra, California