Instructions: Combine fish, garlic, pickle, chile, 3/4 shredded cabbage, mayonnaise and lemon juice in a bowl. Season salad to taste, with salt and pepper. Spread extra cabbage on a medium-size serving platter. With your hands, place salad on top of cabbage bed, molding salad into the shape of a cone. Refrigerate until serving time.

To make the dressing: In a small bowl, combine the dressing ingredients; refrigerate. At serving time, pour dressing over the top of the fish cone. Serve any extra dressing in a separate bowl to spoon over individual servings.

Garnish perimeter of salad with tomatoes, eggs, nuts and green peppers.

NOTES : The original recipe said this serves 6 as an appetizer. I think it would make a good salad. It also called for full fat mayo.

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