Vegetable Salad with Fish
To prepare a delicious and nutritious fish salad, start by boiling the fish in a pot of water, adding salt and soup vegetables such as onion, carrot, and celery, depending on your preferences. This step is essential, as the flavor of the vegetables will infuse into the fish, giving it a special taste. Once the fish is cooked, remove it with a slotted spoon and place it on a plate, allowing it to cool completely.
After it has cooled, clean the fish of skin and bones, being careful to leave no remnants. Cut it into suitable pieces that will blend perfectly into the salad. Meanwhile, prepare the vegetables: boil the carrots, celery, and potato until they become tender, but don’t overdo it so as not to ruin their texture. Once cooked, let them cool, then chop them into small cubes to achieve a uniform salad.
Don’t forget the cucumbers! Cut them into cubes as well, adding a note of freshness to your salad. In a large bowl, combine all the chopped vegetables – carrots, celery, potato, cucumbers, and peas. The latter can be used fresh or canned, depending on your preference. Add the pieces of fish and mix everything carefully so as not to crush the ingredients.
Now, it’s time to add the mayonnaise. The amount depends on how creamy you want the salad to be. Mix everything well so that the mayonnaise is evenly incorporated, and the salad achieves a pleasant consistency. Season with salt and pepper to taste, keeping in mind that the fish and mayonnaise may already contain salt.
For presentation, place the salad on a large platter. You can shape the salad into a fish shape or any other shape you like, using a spoon or spatula. Finally, decorate with a little mayonnaise on top and add garnishes of pickled cucumbers, bell peppers, sliced boiled eggs, grated carrot, or olives for a colorful and appetizing look. This fish salad is not only tasty but also a true visual delight, perfect for festive meals or a special dinner. Enjoy every bite!
Ingredients: 200 g of boiled white fish (cod, hake) 1 large boiled potato 2 large boiled carrots ½ boiled celery 2 pickled cucumbers 5 tablespoons of boiled peas mayonnaise salt pepper for decoration pickles, pickled peppers
