Fish salad is a wonderful culinary dish that occupies a special place in the gastronomic tradition of many cultures.
There are many variations of fish salads, which vary according to region, season and personal preferences.
This makes them a versatile and multifaceted dish that
can be
easily adapted to suit all tastes.
Fish salad can be a great addition to a festive table, as well as a light treat for a snack
.
It can be served as an independent dish or as a side dish.
With a variety of combinations and preparation methods, fish salad provides an opportunity to experiment in the kitchen and discover great new flavors.
Ingredients:
- Hake fish – 300 g;
- Carrots – 1 pc;
- Dill – a bunch;
- Mayonnaise – 2 tbsp;
- Water – 1 liter;
- Salt – 1 tbsp;
- Laurel leaf;
- Sweet pepper;
- Coriander seeds;
- Dill seeds.
Preparation of fish salad:
Clean the fish from the insides and cut into large pieces. Put bay leaf, oregano pepper, coriander seeds, dill seeds and a bunch of dill in boiling water.
Salt the boiling water and put the fish in it, cook under a lid for 5-6 minutes. Boil carrots for 15 minutes, peel and cut into small cubes.
Chop dill, separate fish meat from bones
.
Put fish, carrots and dill in a salad bowl, dress with mayonnaise and mix thoroughly.
You get a simple, yet tasty salad. This dish will be a good appetizer on the holiday table.
