Fish Salad Recipe
The salad turns out to be quite easy and not only in terms of cooking. Quite sharp.
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. First, rinse and dry the salad. Then boil the asparagus. I cooked it frozen and, of course, already peeled. But if you are going to cook from fresh, it needs to be cleaned. Peel the asparagus, retreating a little more than 1 cm from the kidneys. From top to bottom. Then cut off about 2 cm from the end of the trunk. Cut into 1 cm pieces . Put the asparagus in boiling salted water with sugar, butter and lemon juice, but continue to cook over low heat for 5-10 minutes, depending on the variety and size of the asparagus. Remove the asparagus from the water and dry it. Cool well.
  2. Cucumbers, greens and tomatoes cut. To prepare the sauce for this, vegetable oil (I mixed a little oil from tomatoes and olive. Oooooooh, it’s so fragrant), ground pepper, lime. mix the juice. I added salt at the very end, when I was mixing the salad, literally a drop at a time, so that the trout was salty, and the tomatoes with butter also turned out to be quite spicy.
  3. In a salad bowl, mix well and break into pieces on top of the fish.
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