Fish Salad “Atlantis”
by Editorial Staff
Delicious fish salad will diversify your table.
Ingredients
- Fish – 300 g
- Corn – 1 can
- Potatoes – 2 pcs.
- Cucumber – 1-2 pcs.
- Eggs – 2 pcs.
- Bulb onion – 1 pc.
- Lettuce leaves – 1 bunch
- Greens to taste
- Mayonnaise – 200 ml
- Salt to taste
- Vegetable oil (for frying onions) – 30 ml
Directions
- A simple set of products for a delicious salad.
- Pour boiling water over the fish and put on fire. Cook until tender over low heat for about 20 minutes. Cool, separate the fillet from the bones and skin.
- Rinse the potatoes, pour boiling water over, add salt and cook until tender for about 20 minutes.
- Pour eggs with cold water and cook after boiling for 8 minutes. Cool, clean.
- Open a can of corn and drain the liquid. Add to salad bowl.
- Cut the fish fillet into small pieces and add to the corn.
- Coarsely chop the eggs, send to salad, leaving one yolk for decoration.
- Rinse and chop green salad and green onions. Add to salad.
- Peel and dice the potatoes.
- Peel the onions, chop finely and fry in vegetable oil until golden brown. Cool, add to salad.
- Rinse the cucumber, dry and cut into slices.
- Season the fish salad with mayonnaise, salt to taste, add spices and herbs.
- Top with garnish the fish salad with finely grated or finely chopped yolk.
Bon Appetit!
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