I love the combination of avocado with fish, and with smoked meat it's just a fairy tale. A simple, very tender and very satisfying salad. It is prepared easily and quickly, for lunch, dinner or a festive table. And the sauce will perfectly complement the whole rainbow of flavors.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1.5 tablepsoons Mayonnaise
- 1.5 tablepsoons Sour cream
- 150 gram Mackerel (cold smoked)
- 2 pieces Egg
- 1 piece Avocado
- 5 slices bacon
- 1 tablepsoon Green Onion
- 0.5 tablepsoons Dill
- Lettuce leaves
- Allspice to taste
Ingredients
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Instructions
- Fry the bacon in a frying pan until golden brown. Transfer to a paper towel to absorb excess fat.
- Peel the fish, cut into fillets and cut into pieces.
- Preparing the sauce. Mix mayonnaise with sour cream.
- Add finely chopped green onions and dill. Add salt and pepper to taste. Mix well.
- Lettuce leaves are torn or coarsely chopped and spread on a dish.
- Place the smoked mackerel on the lettuce leaves.
- The eggs are boiled, cooled, sliced, spread on top of the fish.
- Peel the avocado, remove the stone, cut into slices, sprinkle with lemon juice and add to the salad.
- Break or slice the bacon, put it on top and garnish with dill sprigs.
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