A novelty among okroshka, at least for us. After all, I have never added fried salmon, and even more so olives and capers. But white sour kvass is so good that it combines these products. And it turned out to be very balanced, with overseas notes of okroshka. Cook and enjoy.
This is necessary for okroshka. Onion, dill and cucumber are mandatory.
Wash the greens and cucumbers. Finely chop the onion and dill.
Put them on a plate, add salt to them and lightly rub with salt.
The most convenient way to do this is with a wooden pusher.
Cut olives and pickled cucumber.
Put it to the green onion.
And in order for the okroshka to be green, replace it with olives.
Cut one cucumber into slices, rub the other with thin strips (on a Korean grater).
Add to the pan.
Let the kvass cool down.
Prepare the fish.
Take a salmon steak (trout, chum salmon), cut into squares, while removing the skin and, if possible, all the bones.
Fry the fish in olive oil for 3 minutes.
Put it on a plate, add capers to it.
Pour kvass to the vegetables, mix, add salt to taste.
So the green okroshka is ready. Serve the fish on the table in portions, directly on a plate.
Offer sour cream.