Salad with Fish and Vegetables Recipe
Fresh, crisp, juicy fish and vegetable salad. Quite light, but satisfying. It is prepared simply and quickly. Salad for every day, and on the festive table, it will look decent.
Ingredients
Salad
Dressing
Instructions
  1. Salad can be prepared with almost any fish. Mackerel, salmon, tuna, cod. Even with the usual pollock, this salad is very good. The fish can be boiled, baked, or hot-smoked. This time I was preparing a salad with baked pink salmon. Separate the fish into segments. Peel the cucumbers (two small ones) and cut them into small cubes. Cut a large tomato into cubes of the same size. Use only the pulp, seeds and juice to remove. Chop the boiled eggs. Chop the Peking cabbage into thin strips.
  2. Prepare the dressing. Mix sour cream (or thick yogurt) with mustard and lemon juice. Add salt to taste, season with pepper. You can fill the salad with mayonnaise.
  3. Lay out the salad in layers, using a serving ring. Or serve the salad in a common large salad bowl, also laying it out in layers. The first layer is Peking cabbage. Lightly mash the cabbage. Pour a small amount of dressing.
  4. The second layer is fish. Refill.
  5. Egg. Refill.
  6. Cucumber. Refill.
  7. Tomato. Refill.
  8. Sprinkle the salad with grated cheese on top. Everything is ready.
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