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Print Recipe
Fish Salad Recipe
Delicious salad. Because of the beetroot, it looks a bit like a vinaigrette, but this is not surprising: the presence of beetroot always makes me think of a vinaigrette.
Cook Time 30 minutes
Servings
Cook Time 30 minutes
Servings
Instructions
  1. Boil beets, carrots and potatoes, cool and peel. Cut thin slices. Put the potatoes and carrots in a bowl.
    Boil beets, carrots and potatoes, cool and peel. Cut thin slices. Put the potatoes and carrots in a bowl.
  2. Add beets, seasoned with a small amount of vegetable oil, and peas.
    Add beets, seasoned with a small amount of vegetable oil, and peas.
  3. Remove the fish from the jar and cut into small pieces (leave a few pieces for decoration). Add to the vegetables, season with mayonnaise or sour cream.
    Remove the fish from the jar and cut into small pieces (leave a few pieces for decoration). Add to the vegetables, season with mayonnaise or sour cream.
  4. Add the chopped herbs and green onions to taste and mix everything carefully so as not to break the slices of vegetables.
    Add the chopped herbs and green onions to taste and mix everything carefully so as not to break the slices of vegetables.
  5. Cover a flat plate with lettuce leaves, arrange the salad, and garnish with egg slices, fresh cucumber, and green onions.
    Cover a flat plate with lettuce leaves, arrange the salad, and garnish with egg slices, fresh cucumber, and green onions.

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