Salad with Pollock and Apple
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
When everyone has already indulged in Olivier salad, and the Old New Year is still ahead, it's worth not coming up with new recipes, but rethinking the old ones. Pickled cucumbers, eggs, onions, mayonnaise — all of these evoke associations with either 'Mimosa' or a traditional squid salad. But if you add familiar flavors with beans, fried fish, and, most importantly, the zesty taste of green apple, the salad will look more festive and fresh.
Ingredients
- Canned Baby Beets - 7.1 oz
- Pollock fillet - 10.6 oz
- Pickled Cauliflower - 2 pieces
- Chicken Egg - 3 pieces
- Apple - 1 piece
- Onion - ½ heads
- Natural Yogurt - 1.8 oz
- Mayonnaise - 1.8 oz
- Sugar - 1 tablespoon
- 9% Vinegar - 1 tablespoon
- Herbs - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Boil the fish in salted water for 1-2 minutes beforehand.
Step 2
Slice the onion into thin half-rings and place them in a bowl.
Step 3
Pour 200 ml of boiling water, add vinegar and sugar. Let it sit for 30 minutes. Then, drain the water.
Step 4
Hard boil the eggs. Place them under cold water to cool, then peel. Cut into small cubes.
Step 5
Cut the fish fillet into small pieces.
Step 6
Cut the cucumbers in the same way.
Step 7
Peel the apple, remove the seeds, and chop it into small cubes.
Step 8
Combine the fish, beans, eggs, cucumbers, apple, onion, and fish in a bowl and mix well.
Step 9
Mix the yogurt with the mayonnaise and dress the salad.
Step 10
Season to taste, garnish with herbs, and refrigerate until serving.
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