This salad is ideal for cooking fragrant vegetable minced meat in season. The combination of meat, fresh and baked vegetables makes the salad very satisfying: it may well become a light summer dinner.
Incredibly simple to perform and incredibly delicious! This pie will definitely be on duty with us! A minimum of body movements, simple products – and now you can be invited to tea. And what a smell it was!..
For the broth, I used the carcass of a large pike – before that, I cooked salted and stuffed, the fillet and head disappeared, the spine remained. And as the main fish, I took a small pink salmon – 700-800 grams, I won’t say more precisely: I didn’t weigh it. I also used mushrooms left over from another dish: for stuffed mushrooms, only the caps were needed, the legs remained. So they came in handy.
Today on the Internet I saw this unusual, fragrant salad of duck breast and fried pumpkin. Most of all, I was struck by the rich taste of the dressing.
