Salad with Fish and Vegetables Recipe
Fresh, crispy, juicy salad of fish and vegetables. Quite simple, but satisfying. It is prepared simply and quickly. Salad and for every day, and on the festive table it will look decent.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Salad
Dressing
Instructions
  1. Salad can be prepared with almost any fish. Mackerel, salmon, tuna, cod. Even with ordinary pollock, this salad turns out very tasty. Fish can be boiled, baked, and hot smoked fish can be used. This time I was making a salad with baked pink salmon. Disassemble the fish into slices. Peel cucumbers (two small ones), cut into small cubes. Cut large tomatoes into cubes of the same size. Use only pulp, seeds and juice to remove. Chop the boiled eggs. Cut the Peking cabbage into thin strips.
  2. Prepare the dressing. Mix sour cream (or thick yogurt) with mustard and lemon juice. Season with salt and 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 larger bowl, also laying it out in layers. The first layer is Peking cabbage. Flatten the cabbage slightly. Pour over a small amount of dressing.
  4. The second layer is fish. Dressing.
  5. Egg. Dressing.
  6. Cucumber. Dressing.
  7. Tomato. Dressing.
  8. Sprinkle the salad with grated cheese. Ready.
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