I found the recipe for this salad on a Georgian culinary website, it interested me, I cooked it and ... was disappointed. To my taste, the proposed sauce did not fit the salad at all. Then I experimented a little and as a result I suggest you cook this salad with my sauce, which fits very harmoniously into the overall picture.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 teaspoon Sugar
- 1/2 pieces Lemon
- 1 pinch Salt
- 4 tablespoons Vegetable oil
- 8-10 pieces Green Onion
- 1 piece Onion
- 150 gram Lettuce leaves
- 3 slices Bread (rye)
- 3 pieces Chicken eggs
- 150-200 gram Mackerel (smoked)
- 1 teaspoon Vinegar (wine vinegar)
- Black pepper
- Vegetable oil (for frying)
Ingredients
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Instructions
- First boil the eggs, then prepare the sauce. Finely chop the green onions (I had thin feathers, this can be seen in the photo, if you have larger feathers, take a smaller amount), squeeze the juice out of half a lemon. Mix the juice, wine vinegar, vegetable oil, add salt, sugar, pepper, beat until the solid ingredients dissolve and combine with finely chopped onions.
- Peel the fish from the skin and bones, chop.
- Cut the eggs coarsely, onion into half rings.
- Slices of bread cut into small pieces and fry in butter or vegetable oil.
- Chop the lettuce leaves coarsely.
- Put all the pieces together and serve the sauce separately.
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