From the Kitchen of:  Bonnie
Source:  Company's Coming

 

1	lb.	haddock fillets (or steaks)
		water, to cover
2	tbsp	chili sauce
1	tbsp	prepared horseradish
1 1/2	tbsp	finely chopped celery
3	tbsp	light salad dressing (or mayonnaise)
2	tbsp	non-fat sour cream
1/8	tsp	salt
1/3	cup	margarine
8		hot dog buns, split

Put haddock and water into small saucepan.  Bring to boil.  Simmer gently for about 5 minutes until fish flakes easily.

Drain.  Cool slightly.  Flake fish, discarding bones.

Mix next 6 ingredients in small bowl.  Add fish.  Stir.  Makes 1 1/2 cups filling.

Spread margarine on both halves of buns.  Spread about 3 tbsp filling on bottom halves.  Cover with top halves.  Makes 8.