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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