Salad with Fish and Boiled Vegetables
by Editorial Staff
An excellent salad made from simple products – boiled vegetables, fish, and onions. I often prepare such a fish salad with boiled vegetables for a winter dinner. Very satisfying and delicious!
Cook: 2 hour
Servings: 4
Ingredients
- Canned cod in its own juice – 1 can (240 g)
- or white fish fillet – 400 g
- Potatoes (boiled) – 2 pcs.
- Carrots (boiled) – 1 pc.
- Beets (boiled) – 2 pcs.
- Pickled cucumbers – 3 pcs.
- Red onion – 1 pc.
- Dill greens – 1/2 bunch + for decoration
For refueling:
- Sour cream – 100 g
- Yogurt (or mayonnaise) – 50 g
- Mustard (granular) – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare food. Any canned fish in its own juice or fillets of any white fish (cod, pollock, hake, catfish) is suitable. In this case, the fillets must be boiled in salted water until tender. Boil potatoes, carrots, and beets in a peel. The cooking time for potatoes and carrots (they can be cooked in one pan) is 20-25 minutes, and beets (it is better to cook them separately) – about 1 hour. Cool and peel boiled vegetables.
- Cut the beets into cubes.
- Dice the carrots.
- Cut the potatoes into cubes.
- Cut cucumbers into cubes
- Peel, wash, and cut the onion into cubes.
- Rinse the dull, dry, and chop finely.
- Drain the liquid from the can with canned fish. Put the fish in a bowl and mash with a fork. (If using boiled fish, cut it into small pieces.) Add the onion to the fish and mix well.
- Put beets, carrots, potatoes, cucumbers, dill, and fish with onions in a salad bowl.
- Make a salad dressing. To do this, mix sour cream, yogurt (or mayonnaise), and granular mustard in a separate container. Season to taste with salt and pepper.
- Stir all the ingredients of the salad. Add the dressing, salt, and black pepper to taste.
- Stir well again. Salad with fish and boiled vegetables is ready!
Enjoy your meal!
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