Pollack Salad with Egg
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 glasses salmon substitute (saithe schnitzel)
- 200 g salad cream
- 8 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Drain the saithe schnitzel well. Possibly squeeze out lightly with a fork. Put the saithe in a bowl and pick it up. Mix with the salad cream. Just try how it tastes, otherwise you might add salad cream.
- Peel and roughly dice the eggs. Lift under the pollack mass. Let it steep for 1-2 hours and serve.
- White bread, baguette or the like is served with the salad.
- Can also be prepared the day before for a party. Class for recycling Easter eggs.
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