Red Fish Salad
by Editorial Staff
Delicious and hearty salad with red fish. Suitable for dinner, as an independent dish, or can take its rightful place on the festive table.
Cook: 30 minutes
Ingredients
- Salted red fish (chum salmon / trout / pink salmon) – 150 g
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Egg – 1 pc.
- Red onion – 1 pc.
- Lemon juice – 2 tbsp
- Fresh dill – 3 branches
- Sour cream – 1 tbsp
- Mayonnaise – 1 tbsp
- Horseradish table – 1 teaspoon.
- Salt to taste
- Ground black pepper – to taste
Directions
- First, you need to pickle the onions. Finely chop the onion and add lemon juice. Massage lightly with your fingers and leave for 10 minutes.
- Prepare a salad dressing with mayonnaise, sour cream, and horseradish. Combine all ingredients in a bowl and mix thoroughly. Pepper to taste.
- Cut lightly salted red fish into cubes. To cut the fish better, it can be slightly frozen in the freezer.
- Cut boiled potatoes into cubes.
- Cut boiled carrots into cubes.
- Cut the boiled egg into cubes.
- Combine all ingredients in a salad bowl. Add onion and finely chopped dill.
- Add dressing to the salad with potatoes and red fish.
- Salt with red fish to taste and mix gently.
- Place the red fish salad through the serving ring on a plate, garnish with herbs.
Enjoy your meal!
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