“Harbor” Squid and Fish Salad
by Editorial Staff
A nutritious and tender salad. Perfect for a festive table, and on a fast day will delight you. And how delicious!
Ingredients
- Squid – 200 g
- Crab sticks – 200 g
- Pangasius fillet – 300 g
- Potatoes – 1-2 pcs.
- Carrots – 1 pc.
- Pitted olives – 100 g
- Corn – 200 g
- Red onion – 1 pc.
- Lean or regular mayonnaise – 150 ml
- Salt to taste
- Ground black pepper – to taste
- Greens – 10 g
How to make a squid salad with fish and crab sticks:
Directions
- Pour boiling water over the squid and cook for 1-2 minutes.
- Pour the fish fillet with boiling water and cook for 10-12 minutes from the moment of boiling, slightly salt the water.
- Cut the chilled and peeled squid into strips.
- Disassemble the fish into small pieces.
- Cut the crab sticks into slices.
- Pour potatoes with boiling water, boil in their uniforms until tender (20-25 minutes), season with salt and add a pinch of sugar. Refrigerate and clean. Cut into cubes.
- Boil the carrots until tender for 20-25 minutes (you can in the same pan with potatoes). Peel and cut into cubes.
- Cut the olives into 4 pieces.
- Add corn to the salad.
- Cut the onion into small cubes.
- Season the fish and squid salad with salt, spices, herbs, and mayonnaise. Mix everything thoroughly.
Enjoy your meal!
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