Pollock salad

4 servings
2 hours

How to make a pollock salad? Prepare the products. If the fish is frozen, it must be thawed. Do it at room temperature, gradually. Do not put pollock in water or put in the microwave - this will make the fish taste worse. Sour cream can be added to mayonnaise.

The fish must be cleaned and cut into pieces if you have it with a whole carcass. I had steaks straight away. Put the pollock in a saucepan, pour over the milk. Set to cook over a low heat, minutes 15-20 after boiling. Add some salt to prevent the fish from being fresh. But not much, because there will be more salty mayonnaise.

Leave the fish until completely cooled right in the milk.

At the same time as fish, set to cook carrots. It must be washed first, no need to clean. Cook the carrots for about 20 minutes. Then drain and cool.

In parallel with all the cooking, peel and cut the onion into half rings.

Fry the onions in vegetable oil over a low heat until clear. Cool down.

Once the fish has cooled completely, separate it from the skin and bones.

Then cut into small pieces.

Peel and grate the cooled carrots.

We start picking lettuce. The first layer is fish. Grease it with mayonnaise.

Next comes a layer of carrots. And again on top of the mayonnaise.

We put the fried onions in the last layer. Grease with mayonnaise.

Wash the dill greens thoroughly, dry, finely fry. Garnish the top of the salad as desired. Let the salad soak a little and serve. Enjoy your meal!