Fish Salad with Vegetables

by Editorial Staff

Hot smoked chum salads with vegetables, seasoned with median marinade (olive oil with garlic, lemon juice, and herbs).

Summary

Cook Time	30 minutes
Total Time	30 minutes
Course	Salad
Servings (Default: 4)

Ingredients

For refueling:

Olive oil (another vegetable oil is possible) – 120 ml
Garlic – 15 g (2-3 cloves)
Lemon – 30 g
Parsley to taste

How to make a fish salad with vegetables:

Instructions

Boil the potatoes in boiling water (20-25 minutes), then cut into cubes.
We also cut the fish.
Cut the onion into half rings.
Cut the carrots into slices, immerse them in boiling water, and blanch for 1 minute (from the moment the water with vegetable boils). Immediately transfer to ice water.
Cut the tomatoes into slices. Add lightly (salted fish).
For the dressing, mix oil, chopped garlic, finely chopped parsley, lemon juice.
We mix all the ingredients and …

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.