Salad with smoked Mackerel and Rye Bread Recipe
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.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. Peel the fish from the skin and bones, chop.
  3. Cut the eggs coarsely, onion into half rings.
  4. Slices of bread cut into small pieces and fry in butter or vegetable oil.
  5. Chop the lettuce leaves coarsely.
  6. Put all the pieces together and serve the sauce separately.
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